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A close-up of a rustic bowl filled with delicious Crockpot Cheesy Tortellini, generously coated in a rich red sauce, grated Parmesan cheese, and fresh parsley.
Maryam

Crockpot Cheesy Tortellini

This comforting crockpot dish brings together tender tortellini with a rich, creamy, and cheesy tomato sauce, making for an effortless weeknight meal that's packed with flavor.
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Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Italian-American
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

For the Meat Sauce (Optional)
  • 1 lbs ground Italian sausage (or ground beef)
  • 1/2 cup yellow onion diced
  • 2 cloves garlic minced
For the Sauce Base
  • 28 oz crushed tomatoes can
  • 15 oz diced tomatoes can, undrained
  • 6 oz tomato paste can
  • 1 cup chicken broth low sodium
  • 1 tbsp Italian seasoning
  • 1 tsp sugar (to balance acidity)
  • 1/2 tsp salt (or to taste)
  • 1/4 tsp black pepper freshly ground
For the Creaminess & Cheese
  • 8 oz cream cheese softened, cut into cubes
  • 1/2 cup heavy cream
  • 4 cups fresh or frozen tortellini cheese-filled, (19-20 oz package)
  • 1 cup mozzarella cheese shredded
  • 1/2 cup Parmesan cheese grated, plus more for serving
For Garnish
  • 2 tbsp fresh parsley chopped

Equipment

  • 6-quart Slow Cooker
  • Large skillet
  • Mixing Spoon

Method
 

Prepare the Meat (Optional)
  1. If using ground Italian sausage or beef, brown it in a large skillet over medium-high heat. Drain any excess fat. Add the diced yellow onion and cook until softened, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant. Transfer the cooked meat mixture to the 6-quart slow cooker.
Combine Sauce Ingredients
  1. Add the crushed tomatoes, diced tomatoes (undrained), tomato paste, chicken broth, Italian seasoning, sugar, salt, and black pepper to the slow cooker. Stir well to combine all ingredients.
Add Cream Cheese
  1. Distribute the cubed softened cream cheese evenly over the top of the sauce mixture. Do not stir it in completely at this stage.
Slow Cook
  1. Cover the slow cooker and cook on HIGH for 2-3 hours or on LOW for 3-4 hours. The sauce should be bubbly and the cream cheese mostly melted and incorporated. Stir thoroughly halfway through cooking to help the cream cheese melt and combine.
Add Tortellini and Cream
  1. About 20-30 minutes before serving, stir in the heavy cream and the tortellini (fresh or frozen, no need to thaw if frozen). Gently push the tortellini down into the sauce to ensure it's mostly submerged.
Finish Cooking
  1. Recover the slow cooker and continue to cook on HIGH for another 20-30 minutes, or until the tortellini is tender and cooked through.
Add Cheese
  1. Stir in the shredded mozzarella cheese and grated Parmesan cheese until melted and gooey.
Serve
  1. Ladle the Crockpot Cheesy Tortellini into bowls. Garnish with fresh chopped parsley and extra grated Parmesan cheese, if desired.

Notes

For a vegetarian version, simply omit the Italian sausage and ensure your chicken broth is vegetable broth.
Feel free to add other vegetables like spinach (stir in with tortellini) or bell peppers (add with onion).
Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. The sauce may thicken upon cooling; a splash of broth or water can help thin it when reheating.