Crockpot comfort food that practically makes itself — tender cheese tortellini simmered in a tomato broth with savory Italian sausage and bright spinach. This slow-cooker meal is perfect for busy weeknights, potlucks, or any time you want a cozy, hands-off dinner that still tastes like it took effort. If you enjoy easy sausage-centered meals, you might also like turkey sausage patties as another quick protein option.
Why you’ll love this dish
This recipe hits a sweet spot: minimal prep, big flavor, and family-friendly comfort. The crockpot nannies the sausage and tomatoes for hours, so you get a rich, melded broth without standing over the stove. Adding tortellini toward the end means you avoid mushy pasta while still getting the convenience of one-pot cleanup.
“A weeknight lifesaver — hearty enough for a Sunday supper but effortless enough for Tuesday.” — home cook review
Perfect occasions: busy weeknights, casual dinner parties, or a simple meal to bring to someone recovering from illness. It’s also adaptable for picky eaters (swap in mild sausage) or for those who like spice (use hot Italian sausage).
How this recipe comes together
This is a low-fuss, slow-cooker process in four acts:
- Layer the sausage, onion, and garlic in the crockpot (browning the sausage first is optional but adds flavor).
- Pour in tomato broth, season with Italian seasoning, salt and pepper, then let everything braise on low for several hours to develop depth.
- Stir in cheese tortellini and fresh spinach about 25–30 minutes before serving so the pasta cooks through and the greens wilt without turning gray.
- Finish with optional cream or grated Parmesan for added silkiness and adjust seasoning before plating.
Expect hands-on time of about 10–15 minutes and passive cooking of 3 hours (high) or 6 hours (low).
What you’ll need
- 1 package (about 9–12 oz) cheese tortellini — fresh or refrigerated (for frozen, see Tips)
- 1 pound Italian sausage, sliced (sweet or spicy)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups tomato broth (or canned crushed tomatoes thinned with broth/water)
- 1 teaspoon Italian seasoning
- 4 cups fresh spinach, packed
- Salt and pepper, to taste
- Optional: 1/2 cup heavy cream or 1/2 cup grated Parmesan for creaminess
Ingredient notes and substitutions:
- Tomato broth: Use low-sodium chicken or vegetable broth + canned crushed tomatoes if you don’t have prepared tomato broth.
- Sausage: Swap for turkey sausage or plant-based Italian sausage for a lighter or vegetarian option.
- Tortellini: Fresh/refrigerated gives the best texture; if using frozen, increase the finish time slightly (see FAQs).
Step-by-step instructions
- Place the sliced sausage, chopped onion, and minced garlic into the crockpot. If you want extra caramelization and flavor, brown the sausage briefly in a skillet over medium-high heat, then transfer to the crockpot.
- Pour in the tomato broth (or crushed tomatoes plus broth). Add the Italian seasoning and season with salt and pepper. Stir gently to combine so the sausage and aromatics are evenly distributed.
- Cover and cook on LOW for 6 hours or on HIGH for 3 hours. The goal here is to let flavors meld and the sausage to render.
- About 30 minutes before serving, add the cheese tortellini and the fresh spinach. Stir to submerge the tortellini in the broth so it cooks evenly.
- Cook uncovered or partially covered until the tortellini are tender and the spinach is wilted, about 25–30 minutes. If you’re adding heavy cream or Parmesan, stir it in now and heat through for 2–3 minutes.
- Taste, adjust salt and pepper, and serve hot.
Best ways to enjoy it
Serve this directly from the slow cooker into warmed bowls. Garnish ideas:
- A sprinkle of grated Parmesan and a crack of black pepper.
- A drizzle of extra-virgin olive oil and fresh basil ribbons for brightness.
- Crusty garlic bread or a simple green salad on the side.
For dessert pairing, a homey sweet like the butterscotch randy recipe complements the savory tomato and sausage notes without being fussy.
Storage and reheating tips
- Refrigerator: Transfer cooled leftovers to an airtight container and refrigerate for up to 3–4 days. Stir before storing to avoid the pasta soaking up all the broth in one spot.
- Freezing: You can freeze the cooked sausage-tomato base (without tortellini) for up to 3 months. Freeze in portioned containers; thaw overnight in the fridge before reheating and adding fresh tortellini. Pasta and cream-based dishes don’t always freeze well, so omit tortellini if you plan to freeze.
- Reheating: Warm gently on the stovetop over medium-low, adding a splash of broth if it has thickened. If refrigerated, reheat until steaming and bring to a simmer for safe reheating (165°F / 74°C internal temp recommended).
- Safety: Don’t leave the crockpot contents at room temperature for more than 2 hours. Cool leftovers quickly and refrigerate.
Helpful cooking tips
- Browning the sausage: Not required, but browning gives Maillard flavor and a better-looking final dish.
- Prevent overcooked tortellini: Add the tortellini in the last 25–30 minutes. Fresh tortellini needs less time than dried.
- Thickening the broth: For a thicker, creamier finish, stir in 1/2 cup heavy cream or 1/2 cup grated Parmesan at the end. If it’s too thin, simmer uncovered on HIGH for a few minutes to reduce.
- Spinach timing: Add spinach late so it stays bright green. Hardier greens like kale can be added earlier.
- Salt cautiously: Sausage and Parmesan can be salty. Taste before adding extra salt.
- Crockpot size: Use a 4-6 quart slow cooker; overcrowding can affect cooking times.
Creative twists
- Vegetarian: Replace Italian sausage with seasoned crumbled tofu or sautéed mushrooms and use vegetable broth.
- Spicy: Use hot Italian sausage or add red pepper flakes, and finish with a spoonful of spicy arrabbiata sauce.
- Cheesy bake: Spoon finished tortellini mixture into a baking dish, top with shredded mozzarella, and broil until bubbly and golden.
- Mediterranean spin: Swap tomato broth for a lighter tomato-olive broth and add chopped artichokes and olives.
- Protein swap: Use sliced chicken sausage or crumbled ground sausage for different textures.
Common questions
Q: Can I use frozen tortellini in the crockpot?
A: Yes. Add frozen tortellini about 35–40 minutes before serving and check for doneness. It may take a few extra minutes compared to fresh.
Q: Will the tortellini get mushy if left in the crockpot?
A: It can. That’s why you add tortellini toward the end of the cooking time and cook uncovered. If you expect leftovers, consider cooking and storing the tortellini separately and combining when reheating.
Q: Can I make this dairy-free?
A: Yes. Omit the heavy cream and Parmesan, and finish with a dairy-free milk or a splash of extra broth. Use dairy-free tortellini (or omit the cheese tortellini and use pasta shells with a vegan cheese alternative).
Q: How can I reduce sodium in this recipe?
A: Use low-sodium broth and unsalted crushed tomatoes, choose low-sodium sausage (or reduce amount), and hold back on added salt until the end.
Q: Is it safe to brown the sausage first, or is it better to cook it directly in the crockpot?
A: Both are safe. Browning adds flavor and texture but requires an extra pan. Cooking raw sausage in the crockpot is convenient and still yields a tasty result.
Q: Can I double the recipe?
A: You can, but ensure your crockpot has enough capacity (at least 6–7 quarts). Doubling may increase cook time slightly, especially on low.
If you want other make-ahead protein ideas and quick sides to serve with this, I’ve linked a couple of related recipes above to try. Enjoy a simple, comforting one-pot dinner tonight.
Crockpot Cheese Tortellini with Italian Sausage
Ingredients
Main Ingredients
- 1 package cheese tortellini (about 9–12 oz) — fresh or refrigerated For frozen, see Tips
- 1 pound Italian sausage, sliced (sweet or spicy) Swap for turkey sausage or plant-based for lighter option
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups tomato broth (or canned crushed tomatoes thinned with broth/water) Use low-sodium chicken or vegetable broth + canned crushed tomatoes if needed
- 1 teaspoon Italian seasoning
- 4 cups fresh spinach, packed Add late so it stays bright green
- to taste Salt and pepper Sausage and Parmesan can be salty; taste before adding
- 1/2 cup heavy cream or grated Parmesan (optional) For additional creaminess
Instructions
Preparation
- Place the sliced sausage, chopped onion, and minced garlic into the crockpot.
- If desired, brown the sausage in a skillet over medium-high heat before transferring it to the crockpot for extra flavor.
- Pour in the tomato broth (or crushed tomatoes plus broth). Add the Italian seasoning and season with salt and pepper. Stir gently to combine.
Cooking
- Cover and cook on LOW for 6 hours or on HIGH for 3 hours.
- About 30 minutes before serving, add the cheese tortellini and fresh spinach. Stir to submerge the tortellini.
- Cook uncovered or partially covered until the tortellini are tender and the spinach is wilted, about 25–30 minutes.
- If using, stir in heavy cream or Parmesan and heat through for 2–3 minutes.
- Taste, adjust salt and pepper, and serve hot.