Description
This Crockpot Creamy Tortellini recipe is a comforting, easy-to-make one-pot meal perfect for busy weeknights. It combines Italian sausage, fresh spinach, cheese tortellini, and a delicious tomato broth enriched with cream and Parmesan cheese, slow-cooked to perfection for rich, hearty flavors.
Ingredients
Scale
Meat and Protein
- 1 lb Italian sausage (mild or spicy), crumbled
Pasta
- 1 (19 oz) package refrigerated cheese tortellini
Vegetables
- 3 cups fresh spinach
- 1 small onion, diced
- 3 garlic cloves, minced
Liquids and Canned Goods
- 1 (28 oz) can crushed tomatoes
- 4 cups chicken broth
- 1 cup heavy cream
Seasonings and Cheese
- 1 tsp dried basil
- 1 tsp dried oregano
- Salt and pepper to taste
- 1/2 cup grated Parmesan cheese (optional)
Instructions
- Cook the sausage: In a skillet over medium heat, cook the crumbled Italian sausage until browned and fully cooked, about 5-7 minutes. Drain excess fat and transfer the sausage to the crockpot.
- Prepare the base: To the crockpot, add the diced onion, minced garlic, crushed tomatoes, chicken broth, dried basil, dried oregano, salt, and pepper. Stir to combine all ingredients well.
- Cook the mixture: Set the crockpot to low and cook the mixture for 4-5 hours to allow the flavors to meld and the onion to soften.
- Add tortellini and spinach: About 30 minutes before serving, stir in the refrigerated cheese tortellini and fresh spinach into the crockpot. Cover and cook on low until the tortellini is tender and spinach is wilted, approximately 20-30 minutes.
- Finish with cream and cheese: Stir in the heavy cream and grated Parmesan cheese (if using). Let the mixture cook for an additional 5-10 minutes until heated through and creamy.
- Serve: Taste and adjust seasoning with additional salt and pepper as needed. Serve hot as a hearty main dish.
Notes
- You can substitute turkey sausage for a leaner option.
- If you prefer spicy, use spicy Italian sausage or add red pepper flakes.
- Make sure to add tortellini towards the end to prevent it from becoming too mushy.
- Parmesan cheese is optional but adds a great depth of flavor and creaminess.
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
