Crockpot Creamy Tortellini
A comforting and easy-to-make meal, this Crockpot Creamy Tortellini combines Italian sausage, cheese tortellini, and fresh spinach in a creamy broth, perfect for busy weeknights or family gatherings.
Ingredients
Base Ingredients
- 1 lb Italian sausage, casings removed Can substitute with ground turkey for a lighter option.
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 15 oz canned diced tomatoes Use fire-roasted for added flavor.
- 15 oz canned tomato sauce
- 1 cup chicken broth Can use vegetable broth for a lighter taste.
- 1 cup heavy cream Substitute with half-and-half for a lighter version.
- 9 oz cheese tortellini Gluten-free tortellini can be used for dietary restrictions.
- 4 cups fresh spinach
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- to taste Salt and pepper
- to serve Grated Parmesan cheese For garnish before serving.
Instructions
Preparation
- Gather and prepare your ingredients by chopping the onion, mincing the garlic, and removing the casing from the Italian sausage.
Cooking the Base
- Heat a skillet over medium heat and add the Italian sausage. Cook until browned and fully cooked, breaking up the meat with a wooden spoon. Drain any excess fat.
Combining Ingredients
- Transfer the cooked sausage to the crockpot, followed by the chopped onion and minced garlic.
- Add the canned diced tomatoes, tomato sauce, chicken broth, dried basil, dried oregano, salt, and pepper. Stir to combine.
Slow Cooking
- Cover the crockpot and cook on low for 5-6 hours or high for 3-4 hours.
Finishing Touches
- About 30 minutes before serving, add the cheese tortellini and fresh spinach to the crockpot and stir gently.
- Pour in the heavy cream and stir to incorporate.
Serving
- Once the tortellini is tender, serve hot, garnished with grated Parmesan cheese.
Notes
Leftovers can be stored in an airtight container for 3-4 days. To reheat, add a splash of broth. Great for meal prep or freezing.