Crockpot Tortellini Alfredo
This creamy, hands-off Crockpot Tortellini Alfredo turns refrigerated cheese tortellini into a silky, comforting weeknight favorite, rich enough for special dinners yet simple enough for busy nights.
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.
Notes
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.