Crockpot Cheese Tortellini and Sausage – Comforting & Creamy

A Cozy Crockpot Favorite

This Crockpot Cheese Tortellini and Sausage – Comforting & Creamy dish tastes rich, warm, and satisfying. It brings the best of a hearty soup and a creamy pasta together in one pot. You get tender cheese tortellini, juicy Italian sausage, soft spinach, and a creamy, tomato-based broth. Each bite feels like comfort. The slow cooker makes everything easy. You set it, walk away, and come back to a meal that smells amazing and is ready to serve.

This recipe works on busy days when you want a no-fuss dinner. It also works on relaxed weekends when you want your kitchen to smell like an Italian bistro all afternoon. The cream cheese melts into the broth and creates a velvety texture. The tomatoes add brightness. The garlic and Italian seasoning fill the dish with familiar flavor that everyone at the table understands and enjoys.

You can make it mild or spicy. You can add extra veggies or keep it simple. You can serve it as a main dish with bread or pair it with a salad. It is a win for family dinners, potlucks, or meal prep. The leftovers taste great, and the dish reheats well with a splash of broth. This is the slow cooker recipe you will use again and again because it delivers every time with very little effort.

Why Make This Recipe

• It is truly easy. You brown the sausage, load the crockpot, and let it work.
• It is comforting. The creamy broth and cheese-filled pasta feel warm and homey.
• It uses common ingredients. You can find everything at a basic grocery store.
• It saves time. The slow cooker does the cooking while you do other things.
• It feeds a group. It works for family dinners or casual get-togethers.
• It is flexible. You can make it mild or spicy. You can add more veggies or keep it plain.
• It is a one-pot meal. Less cleanup and fewer dishes.
• It delivers steady, reliable flavor. You get a balanced mix of creamy, savory, and tangy.
• It is budget-friendly. The ingredients stretch well and make several servings.
• It is kid-friendly. Most kids like tortellini and creamy sauces.
• It stores well. Leftovers keep in the fridge and taste great the next day.
• It feels special but stays simple. You get restaurant comfort with weeknight ease.

How to Make Crockpot Cheese Tortellini and Sausage – Comforting & Creamy

You only need a skillet to brown the sausage and a crockpot to finish the dish. The method is simple: brown, layer, slow cook, then finish with tortellini and spinach. Timing is flexible. Cook low and slow if you have the time, or use the high setting for a quicker dinner.

• Brown the sausage well. Browning builds flavor. Break the sausage into crumbles as it cooks so you get a little in every bite. Drain the extra fat to keep the soup from feeling greasy.
• Layer the base in the crockpot. Add the sausage, diced tomatoes with their juice, minced garlic, Italian seasoning, and chicken broth. This mix creates a savory, tomato-rich base with lots of flavor.
• Add the cream cheese on top. Cut it into cubes so it melts evenly. It will turn the tomato broth creamy as it cooks.
• Let it cook. Use low for a deeper, mellow flavor (4 to 5 hours), or high if you want dinner fast (2 to 3 hours).
• Finish with tortellini and spinach. Add the frozen tortellini and chopped spinach in the last 30 minutes. This timing keeps the pasta tender, not mushy, and the spinach bright, not overcooked.
• Taste and season. Add salt and pepper right at the end. The sausage and broth already have salt, so season to taste after cooking.
• Serve hot. Ladle into bowls and top with grated Parmesan if you like. Add red pepper flakes for heat. Serve with crusty bread to soak up the creamy broth.

Suggested tools:

• 5- to 6-quart slow cooker or larger
• Large skillet for browning sausage
• Wooden spoon or spatula
• Knife and cutting board
• Ladle for serving

Time overview (general guide):

• Prep: About 10–15 minutes (browning sausage and chopping spinach)
• Slow cook: 2–3 hours on high, or 4–5 hours on low
• Finish: 30 minutes after adding tortellini and spinach

The result is a creamy, cozy bowl full of cheesy pasta and savory sausage that feels like a hug in a bowl.

Ingredients:

• 1 lb Italian sausage (mild or spicy)
• 1 (19 oz) package frozen cheese tortellini
• 4 cups fresh spinach, chopped
• 1 (28 oz) can diced tomatoes (undrained)
• 1 (8 oz) block cream cheese, cubed
• 4 cups chicken broth
• 1 teaspoon minced garlic
• 1 teaspoon Italian seasoning
• Salt and pepper to taste

Directions:

1. In a skillet over medium heat, cook the Italian sausage until browned and fully cooked. Drain any excess fat and set aside.
2. In your crockpot, combine the browned sausage, diced tomatoes (with their juice), minced garlic, Italian seasoning, and chicken broth. Stir everything together to distribute the flavors evenly.
3. Scatter the cubed cream cheese over the mixture in the crockpot. Cover with the lid and cook on low for 4-5 hours or on high for 2-3 hours, until the cream cheese has melted and combined with the broth.
4. In the last 30 minutes of cooking, add the frozen cheese tortellini and fresh spinach to the crockpot. Stir well to incorporate them into the mixture, ensuring the tortellini cooks through and the spinach wilts.
5. Before serving, taste and adjust the seasoning with salt and pepper as needed.
6. Ladle the creamy, cheesy tortellini and sausage mixture into bowls and serve warm. Enjoy with crusty bread or a simple salad.

How to Serve Crockpot Cheese Tortellini and Sausage – Comforting & Creamy

• Serve hot in deep bowls so the broth stays warm and creamy.
• Add grated Parmesan or Pecorino on top for extra cheesy flavor.
• Finish with a sprinkle of fresh basil or parsley for color and freshness.
• Add a pinch of red pepper flakes if you like heat.
• Drizzle a tiny bit of good olive oil on top for a glossy finish.
• Pair with crusty bread, garlic bread, or breadsticks to soak up the sauce.
• Serve with a simple green salad dressed with lemon or balsamic to balance the creamy soup.
• Offer roasted vegetables on the side, like broccoli or Brussels sprouts, for more veggies.
• For a full spread, add antipasto sides such as olives, marinated peppers, or a small cheese plate.
• For kids, serve with extra grated cheese and a side of simple steamed veggies.

If you host guests, set the slow cooker to “warm” and let people serve themselves. Put bowls, spoons, Parmesan, and red pepper flakes nearby so guests can add what they like.

How to Store Crockpot Cheese Tortellini and Sausage – Comforting & Creamy

• Cool it first. Let the dish cool until it is just warm to the touch before storing.
• Refrigerate in airtight containers for up to 3–4 days.
• The tortellini may absorb broth as it sits. Add a splash of chicken broth or water when reheating to bring back the silky texture.
• Reheat on the stovetop over low heat or in the microwave. Stir often. Heat until hot but do not boil for long, or the pasta can overcook.
• For best results, store the pasta and broth together only if you plan to eat within a couple of days. If you want the pasta to stay extra firm, you can store the broth base and tortellini separately, but this is optional.
• Freezing note: Dairy and cooked tortellini do not freeze well. The pasta can turn mushy and the sauce can separate after thawing. If you want to freeze, freeze the base without tortellini and spinach. Then add tortellini and spinach fresh when you reheat and finish the dish.

Tips to Make Crockpot Cheese Tortellini and Sausage – Comforting & Creamy

• Brown the sausage well. Deep browning adds rich, savory flavor.
• Drain extra fat so the broth stays clean and smooth.
• Deglaze the skillet. Add a splash of broth to the hot pan and scrape up the browned bits. Pour that into the crockpot for extra flavor.
• Cut the cream cheese into small cubes so it melts faster and blends well.
• Keep the lid on the slow cooker. Each time you remove it, you add extra time to the cook.
• Use the right slow cooker size. A 5- to 6-quart pot fits this recipe well.
• Add tortellini and spinach in the final 30 minutes only. This keeps the pasta from getting mushy and the greens from overcooking.
• Stir gently after adding tortellini to avoid tearing the pasta.
• Taste before salting. Sausage, broth, and cheese all add salt, so you may need less than you think.
• Adjust thickness. For a thicker, creamier base, add a bit more cream cheese or simmer with the lid off for 10–15 minutes after cooking. For a thinner soup, add more broth.
• Make it spicy if you like. Use hot Italian sausage or add red pepper flakes.
• Make it mild for kids. Use mild Italian sausage and skip heat.
• Prep ahead. Brown the sausage the night before. Store it cold. In the morning, load the crockpot and go.
• Keep leftovers tasty. Reheat gently with a splash of broth to keep the sauce silky.
• Add cheese at the table. Let everyone add Parmesan to taste. Cheese can be strong, and this keeps control at the table.
• Boost veggies. Stir in extra cooked mushrooms or bell peppers near the end. They add color and texture.
• Use good broth. A quality chicken broth makes a big difference in flavor.
• Watch the pasta. Tortellini cooks fast. Start checking it around 15–20 minutes after adding to be safe, especially if you use refrigerated instead of frozen.
• Finish with fresh herbs. A little parsley or basil at the end brightens the whole bowl.

Variation (if any)

• Spicy version: Use hot Italian sausage and add 1/2 to 1 teaspoon red pepper flakes with the seasoning.
• Turkey sausage: Swap in turkey Italian sausage to make it lighter but still flavorful.
• Chicken sausage: Use sliced or crumbled chicken sausage with Italian herbs.
• Vegetarian twist: Skip sausage. Add sliced mushrooms for umami, and a can of white beans for protein. Use vegetable broth instead of chicken broth.
• Extra-cheesy: Stir in 1/2 to 1 cup shredded Parmesan at the end for a stronger cheese note.
• Herb-forward: Add extra dried basil or oregano. A bay leaf can also add depth. Remove the bay leaf before serving.
• Tomato-rich: Use crushed tomatoes instead of diced for a smoother base, or add a spoon of tomato paste for a deeper tomato flavor.
• Ravioli swap: Use frozen ravioli instead of tortellini. Add it during the final 30 minutes like the tortellini.
• Spinach options: Swap spinach for chopped kale (add it 45 minutes before serving so it softens) or stir in arugula at the very end for a peppery bite.
• More veggies: Add sautéed onions, bell peppers, or zucchini. Add them in the last 30–45 minutes so they keep texture.
• Smoky note: Add a pinch of smoked paprika or a few diced sun-dried tomatoes.
• Creamy swap: Use mascarpone or Boursin in place of cream cheese for a different creamy profile.
• Gluten-free approach: Use gluten-free tortellini if you can find it. Check that the sausage and broth are certified gluten-free.
• Dairy-light: Use reduced-fat cream cheese for a lighter version. The sauce will still be creamy.
• Broth change: Use vegetable broth if you prefer to keep it meat-free (with a vegetarian sausage alternative).
• Fresh tortellini: If you use refrigerated tortellini, add it during the last 15–20 minutes because it cooks faster than frozen.

FAQs

• Can I use refrigerated tortellini instead of frozen?
  Yes. Add refrigerated tortellini during the last 15–20 minutes of cooking because it cooks faster. Watch it so it does not overcook.

• Can I make this on the stovetop instead of the crockpot?
  Yes. Brown the sausage in a large pot. Add tomatoes, garlic, Italian seasoning, and broth. Bring to a gentle simmer for about 15–20 minutes. Add cream cheese and stir until smooth. Add tortellini and cook until tender (usually 6–8 minutes for refrigerated or a bit longer for frozen). Stir in spinach at the end to wilt. Season and serve.

• Can I freeze leftovers?
  Freezing the finished dish is not ideal because dairy and cooked pasta can break and turn mushy. If you need a freezer option, cook the base (sausage, tomatoes, broth, seasonings, and cream cheese), cool it, and freeze it without the tortellini and spinach. Reheat later and add tortellini and spinach fresh.

• How do I make it spicier?
  Use hot Italian sausage, add red pepper flakes, or stir in a dash of hot sauce when serving.

• How do I keep the sauce from separating?
  Cube the cream cheese so it melts evenly. Cook on low or high as directed, and stir well once the cheese melts. Avoid boiling hard for a long time after the cheese goes in.

• What size slow cooker should I use?
  A 5- to 6-quart slow cooker works well for this recipe. Larger also works, but do not use one much smaller than 5 quarts or it may overflow.

• Can I add more vegetables?
  Yes. Mushrooms, onions, bell peppers, zucchini, or carrots all work. Add quick-cooking veggies in the last 30–45 minutes. Add firmer vegetables earlier so they soften.

• How can I make it lighter?
  Use turkey sausage, low-fat cream cheese, and add extra spinach. You can also add more broth to thin it slightly.

• Can I use different pasta?
  Yes. Frozen ravioli works well. For non-filled pasta, use short pasta like rotini or penne on the stovetop (slow cookers can over-soften plain pasta). If you use plain pasta on the stove, cook it separately until just al dente, then add it to the sauce.

• How do I thicken the broth?
  Stir in more cream cheese or let the soup simmer uncovered for a few minutes after cooking. You can also add a tiny cornstarch slurry (1 teaspoon cornstarch mixed with 1 tablespoon water), then simmer until it thickens slightly.

This Crockpot Cheese Tortellini and Sausage – Comforting & Creamy recipe gives you a rich, creamy, and deeply satisfying meal with very little work. It is the kind of dish that turns an ordinary day into a cozy one. Serve it to family, friends, or just yourself after a long day. It tastes like comfort, it feels like home, and it is simple enough to make any time you crave a warm, creamy bowl of goodness.

Crockpot Cheese Tortellini and Sausage – Comforting & Creamy

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• Author: amanda-hart
• Total Time: 255 minutes
• Yield: 4 servings 1x
• Diet: Carnivore

Pin Recipe

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Description

A cozy, creamy dish combining cheese tortellini and Italian sausage, cooked to perfection in a slow cooker.

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Ingredients

Scale 1x2x3x

• 1 lb Italian sausage (mild or spicy)
• 1 (19 oz) package frozen cheese tortellini
• 4 cups fresh spinach, chopped
• 1 (28 oz) can diced tomatoes (undrained)
• 1 (8 oz) block cream cheese, cubed
• 4 cups chicken broth
• 1 teaspoon minced garlic
• 1 teaspoon Italian seasoning
• Salt and pepper to taste

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Instructions

1. In a skillet over medium heat, cook the Italian sausage until browned and fully cooked. Drain any excess fat and set aside.
2. In your crockpot, combine the browned sausage, diced tomatoes (with their juice), minced garlic, Italian seasoning, and chicken broth. Stir everything together to distribute the flavors evenly.
3. Scatter the cubed cream cheese over the mixture in the crockpot. Cover with the lid and cook on low for 4-5 hours or on high for 2-3 hours, until the cream cheese has melted and combined with the broth.
4. In the last 30 minutes of cooking, add the frozen cheese tortellini and fresh spinach to the crockpot. Stir well to incorporate them into the mixture, ensuring the tortellini cooks through and the spinach wilts.
5. Before serving, taste and adjust the seasoning with salt and pepper as needed.
6. Ladle the creamy, cheesy tortellini and sausage mixture into bowls and serve warm.

Notes

Add grated Parmesan for extra flavor and serve with crusty bread or a salad.

• Prep Time: 15 minutes
• Cook Time: 240 minutes
• Category: Main Course
• Method: Slow Cooking
• Cuisine: Italian

Nutrition

• Serving Size: 1 serving
• Calories: 400
• Sugar: 6g
• Sodium: 800mg
• Fat: 20g
• Saturated Fat: 10g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 3g
• Protein: 20g
• Cholesterol: 50mg

Keywords: crockpot, cheese tortellini, sausage, creamy soup, one-pot meal, easy dinner