Crockpot Tortellini Pasta with Italian Sausage and Spinach
This tortellini pasta crockpot dinner builds a sausage and tomato sauce all day, then finishes with cheese tortellini and spinach in the last half hour. It is cozy, easy and almost impossible to overcook if you time it right.
Crockpot Tortellini Pasta with Italian Sausage and Spinach
Course: Main CourseDifficulty: Easy6
servings15
minutes5
hoursItalian sausage simmered in a tomato sauce, finished with cheese tortellini and spinach.
Ingredients
1 lb mild Italian sausage, casings removed
1 yellow onion, diced
4 cloves garlic, minced
1 jar (24 oz) marinara sauce
1 can (14.5 oz) diced tomatoes, undrained
1 cup low-sodium chicken broth
1 tablespoon Italian seasoning
1/2 teaspoon red pepper flakes
1/2 teaspoon kosher salt
2 packages (9 oz each) refrigerated cheese tortellini
4 cups fresh baby spinach
4 oz cream cheese, cubed
1/2 cup grated Parmesan
1 cup shredded mozzarella
Fresh basil, for serving
Directions
- Brown the sausage and onion in a skillet over medium-high heat for 7 to 8 minutes, breaking up the meat. Add the garlic for 1 minute and drain the fat.
- Scrape the sausage mixture into a 6-quart slow cooker.
- Add the marinara, diced tomatoes, broth, Italian seasoning, red pepper flakes and salt.
- Stir well, cover and cook on LOW for 4 to 5 hours or on HIGH for 2 to 3 hours. The sausage should reach 160°F.
- Stir in the cream cheese until it melts into the sauce.
- Add the tortellini straight from the package and stir gently so they are covered in sauce.
- Cover and cook on HIGH for 25 to 30 minutes, stirring once, until the tortellini are tender.
- Stir in the spinach and Parmesan and cook 5 minutes more until the spinach wilts.
- Scatter the mozzarella on top, replace the lid and cook 5 minutes until melted.
- Top with torn basil and serve right away.
Notes
- Use frozen tortellini and add 10 minutes. Swap sausage for ground turkey or leave it out for a vegetarian version. Leftovers keep 3 days, but the pasta will soak up sauce, so add a splash of broth when reheating.
Why this version works
Pasta is tricky in a slow cooker, because hours of heat turn it to mush. Tortellini is a good fit, as long as you add it at the right time. The sauce does the slow work first, and the filled pasta cooks in the final 30 minutes, so it stays plump and tender, with the cheese center warm and soft. Everything except the last half hour is hands-off, and it is hard to find an easier pasta dinner.
The sausage seasons the entire pot, and the tomatoes and broth simmer into a sauce that tastes like it took hours. A little cream cheese melts in and gives it a creamy body that coats the tortellini. It is a complete dinner with the pasta, protein and greens all in one pot. Finishing with mozzarella gives the top a stretchy, melted layer that looks like baked pasta.
Ingredient notes
Cheese tortellini: Use the refrigerated kind, which cooks in 25 to 30 minutes. Frozen works, but needs a little longer. Check the date on the package, since fresher tortellini holds its shape better.
Italian sausage: Mild or hot is up to you. Remove the casings so the meat crumbles into the sauce. Check the label for fennel if you like that flavor.
Marinara: A jar of good plain marinara keeps things simple. Taste it first, since brands vary in salt and sweetness. Add a teaspoon of sugar if the sauce tastes sharp.
Cream cheese: It gives the sauce body. Cube it and let it sit out so it melts without lumps. Low-fat cream cheese melts less smoothly, so choose full-fat.
Baby spinach: It wilts in minutes, so add it last and it will keep its color. Frozen spinach, thawed and squeezed dry, works if fresh is not available.
Tips for the best result
Add the tortellini last: The most common mistake is adding pasta at the start. It turns to paste after three hours, so wait until the sauce is done. A wooden spoon is gentler than a whisk.
Keep enough liquid: Tortellini drinks up sauce as it cooks. If the pot looks thick before you add it, stir in another half cup of broth. Add warm broth, not cold, so the pot does not drop in temperature.
Stir gently: Filled pasta tears easily. Fold it into the sauce rather than stirring hard. Turn the cooker to WARM once it is done so the pasta stops cooking.
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Swaps and variations
Use ground turkey or chicken sausage for a lighter pot, or leave out the meat and add mushrooms and zucchini. Swap spinach for kale, adding it with the tortellini. Stir in a spoon of pesto at the end for a fresh note. A handful of sun-dried tomatoes adds punch. Fresh mushrooms sauteed first give an earthy depth.
Do not use dry boxed pasta unless you boil it first. It will stay hard in the sauce, then turn gummy as it overcooks.
What to serve with it
Serve with a crisp green salad and garlic bread. A glass of red wine or sparkling water suits a weeknight table. Put a bowl of extra Parmesan and a shaker of red pepper flakes next to the pot. Roasted broccoli on a sheet pan is a fast side while the pasta finishes.
Storing, freezing and reheating
Refrigerate for up to 3 days. The tortellini soaks up sauce, so add a splash of broth or water when reheating in a pot or the microwave. Cool leftovers in a shallow dish before putting them in the fridge.
Freezing is possible, but the pasta softens. If you want to freeze, do it for up to 2 months and thaw overnight in the fridge before warming. Cover and reheat gently so the pasta does not break.
Crockpot Tortellini Pasta with Italian Sausage and Spinach at a glance
- Prep time: 15 minutes
- Cooking time: 5 hours
- Servings: 6 servings
- Ingredients: 15, led by mild Italian sausage, yellow onion, garlic, jar (24 oz) marinara sauce
Tips for Crockpot Tortellini Pasta with Italian Sausage and Spinach
Use frozen tortellini and add 10 minutes. Swap sausage for ground turkey or leave it out for a vegetarian version. Leftovers keep 3 days, but the pasta will soak up sauce, so add a splash of broth when reheating.
Crockpot Tortellini Pasta with Italian Sausage and Spinach FAQ
How long does Crockpot Tortellini Pasta with Italian Sausage and Spinach take?
Crockpot Tortellini Pasta with Italian Sausage and Spinach takes 5 hours of cooking after 15 minutes of prep.
How many people does Crockpot Tortellini Pasta with Italian Sausage and Spinach serve?
This recipe makes 6 servings.
What do I need to make Crockpot Tortellini Pasta with Italian Sausage and Spinach?
15 ingredients, led by mild Italian sausage, yellow onion, garlic, jar (24 oz) marinara sauce. Amounts are in the recipe card above.
