Crockpot Cheese Tortellini with Italian Sausage
A cozy, hands-off dinner featuring tender cheese tortellini simmered in a rich tomato broth with savory Italian sausage and fresh spinach, perfect for busy weeknights or casual gatherings.
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.
Notes
To store, refrigerate leftovers up to 3–4 days or freeze the sausage-tomato base (without tortellini) for up to 3 months. To reheat, warm gently on the stovetop, adding broth if thickened.