Cheesy Crockpot Tortellini Recipe
This Cheesy Crockpot Tortellini is a cozy, kid-friendly slow cooker pasta made with sausage, sauce, and melty cheese—perfect for busy weeknights!
Servings: 6
Calories: 527kcal
Equipment
Ingredients
- 1 lb Italian sausage *crumbled
- 24 oz spaghetti sauce
- 14.5 oz Italian diced tomatoes
- 9 oz tortellini
- 1 cup Mozzarella cheese *shredded
- ½ cup Cheddar cheese *shredded
Instructions
- In a skillet, cook and crumble the Italian sausage until cooked through.
- Combine the sausage, spaghetti sauce, and tomatoes in your crockpot.
- Place lid on top and cook on low for 6-8 hours.
- Stir in the tortellini and sprinkle both cheeses on top.
- Place lid back on to slow cooker for an additional 15 minutes.
- Serve and enjoy!
Notes
How to Store & Reheat Leftovers
- Store leftovers in an airtight container in your fridge for up to 3 days.
- Reheat in the microwave or on the stovetop with a splash of broth or cream.
- Freeze leftovers in a freezer-safe container for up to 3 months. Thaw in the fridge and reheat gently on the stove or even right back in your crockpot.
- Stir gently when adding tortellini to keep the pasta from breaking apart.
- Don't overcook the pasta once it's added—tortellini cooks quickly!
- Add a splash of cream, milk, or broth when reheating leftovers to keep it creamy.
- Want to stretch the meal? Serve it with garlic bread, salad, or even roasted veggies.
- Mushrooms, Spinach, or Black Olives are a great way to sneak some veggies in.
- A few ounces of cream cheese makes this extra creamy.
- Up to 3 teaspoon Italian seasoning for a bold, herb addition.
Nutrition
Calories: 527kcal | Carbohydrates: 28g | Protein: 26g | Fat: 35g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Cholesterol: 98mg | Sodium: 1605mg | Potassium: 719mg | Fiber: 4g | Sugar: 8g | Vitamin A: 792IU | Vitamin C: 16mg | Calcium: 272mg | Iron: 4mg
