Description
This hearty Crockpot Cheese Tortellini and Sausage recipe combines Italian sausage, cheese-filled tortellini, fresh spinach, and a rich tomato sauce, all slow-cooked to perfection. Easy to prepare and perfect for a comforting weeknight meal, this dish delivers creamy, cheesy flavors infused with herbs and spices, and offers a satisfying one-pot dinner with minimal effort.
Ingredients
Scale
Sausage and Protein
- 1 lb Italian sausage (mild or spicy, to taste)
Pasta and Vegetables
- 20 oz refrigerated cheese tortellini
- 3 cups fresh spinach
- 1 medium onion, chopped
- 3 cloves garlic, minced
Liquids and Sauces
- 28 oz crushed tomatoes
- 4 cups low-sodium chicken broth
- 1/2 cup heavy cream
Seasonings and Cheese
- 1 tsp dried basil
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup shredded Parmesan cheese
- Optional: red pepper flakes for additional heat
Instructions
- Cook Sausage: In a skillet over medium heat, crumble and cook the Italian sausage until browned. Drain excess fat and set the sausage aside for later use.
- Combine Ingredients in Crockpot: In a 6-quart crockpot, add the cooked sausage, cheese tortellini, fresh spinach, crushed tomatoes, low-sodium chicken broth, chopped onion, minced garlic, dried basil, dried oregano, salt, and black pepper.
- Mix Well: Stir all the ingredients thoroughly to ensure they are evenly combined in the crockpot.
- Slow Cook: Cover the crockpot and cook on low heat for 4 to 5 hours or on high heat for 2 to 3 hours, until the tortellini is tender and fully cooked.
- Add Cream and Cheese: About 30 minutes before serving, pour in the heavy cream and sprinkle the shredded Parmesan cheese over the mixture. Stir well to incorporate the cheese and cream into the sauce.
- Finish Cooking: Let the crockpot continue cooking on low for the final 30 minutes until the cheese melts and the sauce becomes creamy and well blended.
- Serve and Garnish: Optionally, sprinkle red pepper flakes on top for added heat just before serving to enhance the flavor.
Notes
- Using low-sodium chicken broth helps control the salt level while enhancing the flavor.
- Adding red pepper flakes is optional and can be adjusted based on your heat preference.
- If refrigerated tortellini is unavailable, frozen tortellini can be substituted but may need slight cooking time adjustment.
- For a lighter version, substitute heavy cream with half-and-half or whole milk, though sauce will be less rich.
- Be sure not to overcook the tortellini to avoid mushy texture; check for tenderness near the end of cooking time.
