This creamy, hands-off Crockpot Tortellini Alfredo turns refrigerated cheese tortellini into a silky, comforting weeknight favorite. It’s rich enough for a special dinner yet simple enough for busy nights—just dump, stir, and let the slow cooker do the work. If you love one‑pot creamy pasta, you might also enjoy this creamy gnocchi with spinach and feta for another effortless comfort-food option.
Why you’ll love this dish
This version of Alfredo is ideal when you want indulgent flavor with minimal babysitting. The slow cooker gently melts the butter and Parmesan into heavy cream, producing a smooth sauce that clings to each tortellini. It’s great for:
- Busy weeknights when you need a set-and-forget main.
- Feeding a small crowd—easy to double if your slow cooker is roomy.
- Kid-friendly menus (reduce crushed red pepper) and picky-eater wins.
“Rich, super creamy, and amazingly simple—my family thinks it took hours.” — home cook review
The cooking process explained
You’ll combine dairy, aromatics, and seasoning in the crockpot, bring the sauce close to a simmer on LOW, then fold in refrigerated tortellini so the pasta finishes cooking in the sauce. Finish by wilting in spinach so it stays bright and tender. Expect about 2–3 hours on LOW total cook time; check doneness around 2 hours so tortellini don’t overcook.
What you’ll need
- 20 oz refrigerated cheese tortellini (not frozen) — refrigerated cooks more predictably in the slow cooker.
- 2 1/2 cups heavy cream
- 4 tbsp unsalted butter
- 4 cloves garlic, minced (about 1.5 tsp)
- 1 tsp salt (adjust to taste)
- 1/2 tsp black pepper
- 1/2 tsp Italian seasoning
- 1/2 tsp crushed red pepper flakes (optional for heat)
- 1 1/4 cups grated Parmesan cheese (freshly grated preferred)
- 2 cups fresh spinach
- 1/3 cup chopped sun-dried tomatoes (optional; adds brightness)
- Fresh parsley, for garnish
Substitution notes: Use half-and-half if you prefer a lighter sauce, but add 1–2 tsp cornstarch mixed with a tablespoon of cold water to help thicken. For a vegetarian-safe cheese, check Parmesan labeling, or use Pecorino for a sharper finish. Gluten-free refrigerated tortellini works—watch the cook time.
Step-by-step instructions
- Add the heavy cream, butter, minced garlic, salt, pepper, Italian seasoning, and crushed red pepper flakes (if using) to the slow cooker. Stir to combine.
- Stir in the grated Parmesan cheese, mixing until it’s mostly melted and the sauce starts to thicken.
- Gently fold in the refrigerated tortellini and chopped sun-dried tomatoes (if using). Make sure all pieces are coated with sauce and lie mostly in a single layer if possible.
- Cover and cook on LOW for 2 to 3 hours. Start checking at the 2‑hour mark—tortellini should be tender but not mushy.
- About 10 minutes before serving, stir in the fresh spinach. Cover and let it wilt gently.
- Taste and adjust seasoning. Garnish with chopped fresh parsley and extra Parmesan. Serve warm.
Cook’s tip: Lift the lid only briefly when checking to prevent heat loss. If the sauce looks too thin at the end, remove the lid and cook on LOW for another 10–15 minutes to reduce slightly, stirring occasionally.
Best ways to enjoy it
Serve spooned onto warmed plates and finish with extra grated Parmesan and cracked black pepper. Pairing ideas:
- A crisp green salad (lemon vinaigrette cuts the richness).
- Garlic bread or toasted baguette for scooping.
- Roasted broccoli or asparagus for color and crunch.
For a surf-and-turf dinner, pair it with this easy creamy Tuscan shrimp for an elegant, complementary seafood option.
Storage and reheating tips
- Refrigerator: Store leftovers in an airtight container for up to 3–4 days. Cool to room temperature before refrigerating.
- Freezing: Cream-based pasta loses texture when frozen. If you must freeze, separate sauce from pasta (freeze sauce only up to 2 months), or accept a softer tortellini after thawing.
- Reheating: Reheat gently on the stovetop over low heat with a splash of milk or cream to restore creaminess. Microwave on medium power in short bursts, stirring between intervals. Avoid high heat to prevent separation.
Food safety: Keep dairy dishes refrigerated within two hours of cooking and reheat to an internal temperature of 165°F (74°C) before serving.
Helpful cooking tips
- Use freshly grated Parmesan. Pre-shredded cheese often contains anti-caking agents that can affect melt and texture.
- Don’t use frozen tortellini straight from the freezer—frozen will require longer time and can make the sauce watery. Thaw first or add extra cook time and monitor texture.
- Stir once or twice during cooking if your slow cooker has hot spots; this prevents cheese from sticking and encourages even cooking.
- If the sauce breaks (looks curdled or oily), whisk in 1–2 tablespoons of cold cream or a pat of cold butter off-heat to help re-emulsify.
- For lower fat: use half-and-half with a cornstarch slurry to thicken, but expect a lighter mouthfeel.
Recipe variations
- Chicken Alfredo: Add pre-cooked, shredded rotisserie chicken during the last 20 minutes for protein.
- Mushroom & thyme: Sauté sliced mushrooms, add with garlic at the start, and finish with fresh thyme.
- Spicy sausage: Brown crumbled Italian sausage and add with tortellini for a heartier option.
- Vegan version: Use full-fat coconut milk or a cashew cream base and vegan Parmesan, and swap tortellini for a vegan-filled pasta.
- Sun-dried tomato pesto twist: Replace sun-dried tomatoes with a tablespoon of pesto for herbaceous depth.
Common questions
Q: Can I use frozen tortellini instead of refrigerated?
A: You can, but plan for extra cook time and slightly looser sauce. Thaw first if possible to preserve sauce texture and prevent overcooking.
Q: Will the sauce separate if I overcook it in the slow cooker?
A: Heavy cream is relatively forgiving, but prolonged high heat can cause separation. Cook on LOW and check around 2 hours. If separation happens, remove from heat and whisk in a small amount of cold cream or butter.
Q: Can I make this ahead for a potluck?
A: Yes—keep the pasta slightly undercooked (check at the 2‑hour mark) and finish by reheating and stirring in spinach just before serving. Transport the sauce and pasta separately if possible, then combine and warm at the venue.
Q: How can I thicken the sauce if it’s too thin?
A: Simmer uncovered on LOW for 10–15 minutes to reduce. Alternatively, whisk 1 tsp cornstarch with 1 tbsp cold water and stir in, cooking a few minutes until thickened.
Q: Is this dish freezer-friendly?
A: Not ideal with pasta—texture changes. Freeze sauce only if you want to prep ahead; add fresh tortellini when reheating.
If you have another question about technique or substitutions, ask and I’ll walk through it with timing and exact measurements.
Crockpot Tortellini Alfredo
Ingredients
Main Ingredients
- 20 oz refrigerated cheese tortellini (not frozen) Refrigerated cooks more predictably in the slow cooker.
- 2.5 cups heavy cream Use half-and-half for a lighter sauce.
- 4 tbsp unsalted butter
- 4 cloves garlic, minced (about 1.5 tsp)
- 1 tsp salt Adjust to taste.
- 0.5 tsp black pepper
- 0.5 tsp Italian seasoning
- 0.5 tsp crushed red pepper flakes Optional for heat.
- 1.25 cups grated Parmesan cheese Freshly grated preferred.
- 2 cups fresh spinach To wilt in at the end.
- 1/3 cup chopped sun-dried tomatoes Optional, adds brightness.
- Fresh parsley For garnish.
Instructions
Preparation
- Add the heavy cream, butter, minced garlic, salt, pepper, Italian seasoning, and crushed red pepper flakes (if using) to the slow cooker. Stir to combine.
- Stir in the grated Parmesan cheese, mixing until it's mostly melted and the sauce starts to thicken.
- Gently fold in the refrigerated tortellini and chopped sun-dried tomatoes (if using). Make sure all pieces are coated with sauce and lie mostly in a single layer if possible.
Cooking
- Cover and cook on LOW for 2 to 3 hours. Start checking at the 2-hour mark—tortellini should be tender but not mushy.
- About 10 minutes before serving, stir in the fresh spinach. Cover and let it wilt gently.
- Taste and adjust seasoning. Garnish with chopped fresh parsley and extra Parmesan. Serve warm.