Description
This Creamy Crockpot Tortellini recipe combines tender cheese tortellini with savory Italian sausage, spinach, and a rich, velvety sauce made from cream cheese and cream of mushroom soup. Slow-cooked to perfection, it offers an easy, comforting meal perfect for busy weeknights or cozy dinners.
Ingredients
Scale
Sausage Mixture
- 1 pound Italian sausage (mild or spicy)
- 1 (8-ounce) block cream cheese, cubed
- 1 (10.5-ounce) can condensed cream of mushroom soup
- 1 ½ cups chicken broth
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
- ½ teaspoon red pepper flakes (optional)
Main Ingredients
- 1 (20-ounce) package refrigerated cheese tortellini
- 3 cups baby spinach
- ½ cup grated Parmesan cheese
Instructions
- Cook the Sausage: In a skillet over medium heat, cook the Italian sausage until browned and fully cooked, breaking it apart as it cooks. Drain the excess fat if needed to avoid greasiness in the dish.
- Combine in Crockpot: Transfer the cooked sausage, cream cheese cubes, cream of mushroom soup, chicken broth, garlic powder, black pepper, and red pepper flakes (if using) to the crockpot. Stir gently to combine the ingredients as much as possible.
- Slow Cook the Mixture: Cover and cook on low heat for 3 to 4 hours, allowing the cream cheese to fully melt and create a smooth, creamy sauce. Stir gently every once in a while if possible to prevent sticking.
- Add Tortellini and Spinach: During the last 30 minutes of cooking, stir in the cheese tortellini and baby spinach. Cover and continue cooking until the tortellini becomes tender and heated through, approximately 25 to 30 minutes.
- Finish with Parmesan: Just before serving, stir in the grated Parmesan cheese until fully incorporated, giving the dish a rich and cheesy finish. Serve warm, optionally garnished with extra cheese or fresh herbs.
Notes
- You can substitute ground turkey or chicken sausage as a leaner option.
- For a lighter version, use reduced-fat cream cheese and low-sodium chicken broth.
- Fresh tortellini is recommended for the best texture, but frozen can be used—just increase cooking time by 10 to 15 minutes.
- To add more greens, feel free to increase the spinach quantity or add kale.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
