Description
Ingredients
1 package (20 oz) refrigerated cheese tortellini
1 lb Italian sausage, cooked and crumbled
2 cups marinara sauce
1 can (14.5 oz) diced tomatoes, undrained
1 cup chicken broth
1/2 teaspoon garlic powder
1 teaspoon Italian seasoning
1/2 teaspoon onion powder
1/4 teaspoon red pepper flakes (optional)
1 block (8 oz) cream cheese, cubed
2 cups fresh spinach, chopped
1/2 cup heavy cream
1 cup shredded mozzarella cheese
Instructions
- Prepare the Base:
Brown Italian sausage in a skillet until fully cooked and crumbled. Drain excess grease and set aside. - Layer in the Crockpot:
In a 6-quart slow cooker, combine cooked sausage, diced tomatoes, marinara sauce, chicken broth, Italian seasoning, garlic powder, onion powder, and red pepper flakes. Stir well. - Cook:
Cover and cook on LOW for 3-4 hours or HIGH for 1.5-2 hours, stirring occasionally. - Add Tortellini and Cream Cheese:
Stir in cheese tortellini and cubed cream cheese. Cover and cook on LOW for another 20-30 minutes until tortellini is tender and cream cheese is melted. - Finish with Spinach and Cream:
Add fresh spinach, heavy cream, and shredded mozzarella. Stir and cook for an additional 5-10 minutes until spinach wilts and cheese melts. - Serve:
Serve warm, garnished with extra cheese or fresh parsley if desired.
Notes
For a spicier version, use hot Italian sausage or increase red pepper flakes.
Vegetarian option: Omit sausage and add more vegetables like mushrooms or zucchini.
Leftovers can be stored in an airtight container for up to 3 days in the refrigerator.
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Italian-American
Nutrition
- Serving Size: 6 servings
- Calories: 510 kcal
