Crockpot Creamy Tortellini
A simple and hearty slow-cooked tortellini dish with a creamy tomato sauce, spinach, and Italian seasonings.
Equipment
- Slow cooker (Crockpot)
- Mixing spoon
Ingredients
- 1 package (20 oz) cheese tortellini refrigerated or frozen
- 4 cups chicken or vegetable broth
- 1 can (14 oz) diced tomatoes with juice
- 1 cup heavy cream
- 1 package (8 oz) cream cheese softened and cubed
- 4 cups fresh spinach or 1 bag frozen spinach, thawed and drained
- 2 teaspoon Italian seasoning
- 4 cloves garlic minced
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.5 cup grated Parmesan cheese optional
- 0.5 teaspoon crushed red pepper flakes optional
Instructions
- Add the tortellini, broth, diced tomatoes, heavy cream, cream cheese, spinach, Italian seasoning, minced garlic, salt, and black pepper to the slow cooker.
- Stir to combine, ensuring the cream cheese is evenly distributed.
- Cover and cook on low for 4 hours or until the tortellini is tender and the sauce is creamy.
- Stir in the Parmesan cheese and crushed red pepper flakes, if using, before serving.
Notes
For a thicker sauce, let the dish rest for 10 minutes before serving. You can substitute half-and-half for heavy cream if preferred.