Creamy Tortellini Slow Cooker (Printer-Friendly Version)
A rich and creamy tortellini dish with melted mozzarella and Parmesan, slow-cooked to tender perfection.
# Required Ingredients:
→ Pasta
01 -
500 g cheese tortellini (fresh or frozen)
→ Meat (Optional)
02 -
300 g Italian sausage, casing removed (optional)
→ Vegetables
03 -
100 g fresh spinach or 120 g frozen spinach, thawed and drained
→ Liquids
04 -
480 ml chicken broth (or vegetable broth for vegetarian)
05 -
240 ml heavy cream
→ Cheese
06 -
60 g freshly grated Parmesan cheese
07 -
150 g shredded mozzarella cheese
→ Spices and Seasonings
08 -
1 teaspoon garlic powder
09 -
1 teaspoon Italian seasoning
10 -
½ teaspoon freshly ground black pepper
# Step-by-Step Instructions:
01 -
Heat a skillet over medium heat, cook the Italian sausage until fully browned. Drain excess grease and set aside.
02 -
In the slow cooker, combine chicken broth, heavy cream, Parmesan cheese, garlic powder, Italian seasoning, black pepper, cooked sausage (if using), and spinach. Stir to blend evenly.
03 -
Cover and cook on low heat for 3 to 4 hours to develop flavors and soften the spinach.
04 -
Stir in the cheese tortellini and shredded mozzarella. Cover again and cook on high for 30 minutes until tortellini is tender and cheese is melted.
05 -
Ladle into bowls and optionally garnish with additional freshly grated Parmesan. Serve warm alongside garlic bread or a fresh salad.
# Handy Cooking Tips:
01 -
Add tortellini only during the final 30 minutes of cooking to prevent overcooking and maintain texture.
02 -
Use freshly grated Parmesan for optimal flavor and sauce consistency.
03 -
Brown the sausage thoroughly and drain fat to avoid greasy sauce.
04 -
If the sauce is too thick, add a small amount of chicken broth; if too thin, cook uncovered briefly or add extra Parmesan.
05 -
This dish can be prepared ahead by cooking the base without tortellini; add tortellini just before final cooking.
06 -
Refrigerate leftovers for up to 3 days; freezing is not recommended due to dairy separation.