Description

This Crockpot Creamy Tortellini recipe is a comforting and easy one-pot meal perfect for busy days. Featuring tender cheese tortellini, flavorful Italian sausage, fresh spinach, and a rich creamy broth made with chicken broth, heavy cream, and Parmesan cheese, this dish simmers slowly to develop deep flavors. It’s an excellent dinner option for a family, delivering a deliciously cheesy and hearty pasta soup without much fuss.

Ingredients

Scale

Main Ingredients

20 oz cheese tortellini (refrigerated or frozen)
1 lb Italian sausage (optional)
2 cups spinach, fresh or frozen
4 cups chicken broth
1 cup heavy cream
1/2 cup grated Parmesan cheese
1/2 teaspoon garlic powder
1/2 teaspoon Italian seasoning
1/4 teaspoon black pepper
1 cup shredded mozzarella cheese

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Instructions

Cook the Italian Sausage: In a skillet over medium heat, cook the Italian sausage until it is fully browned and cooked through. Once done, drain any excess fat from the skillet and set the sausage aside for later use.
Combine Ingredients in Crockpot: In the crockpot, add the chicken broth, heavy cream, grated Parmesan cheese, garlic powder, Italian seasoning, and black pepper. Stir these ingredients until well combined. Then add the browned sausage and spinach into the mixture.
Cook on Low Heat: Cover the crockpot with its lid and cook the mixture on low heat for 3 to 4 hours. This slow cooking process allows the flavors to meld and the spinach to soften.
Add Tortellini and Mozzarella: After the initial cooking time, stir in the cheese tortellini and shredded mozzarella cheese. Increase the crockpot setting to high and cook for an additional 30 minutes, or until the tortellini is tender and the cheese has melted completely.
Serve Warm: Once cooked, give the dish a final stir and serve warm. Optionally, top with extra grated Parmesan cheese for added flavor.

Notes

You can omit the Italian sausage to make this recipe vegetarian.
Frozen spinach works well if fresh spinach is unavailable; just add it directly without thawing.
For a thicker sauce, reduce the chicken broth to 3 cups.
Use low-fat cream or half-and-half for a lighter version, but the texture will be less creamy.
Ensure the tortellini is cooked just until tender in the last step to avoid overcooking.
Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.