Why I Love This Recipe

I love how this recipe brings together creamy, cheesy, and savory elements in one bowl. It’s a true comfort food dish that requires minimal prep, making it perfect for busy weeknights or lazy weekends. The slow cooker does all the heavy lifting, allowing the flavors to meld beautifully over a few hours. Plus, the tortellini gets perfectly tender without becoming mushy, and the spinach adds a fresh, wholesome touch. Whether I’m feeding family or meal-prepping for the week, this one’s always a hit.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

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

I start by browning the sausage in a skillet over medium heat until it’s fully cooked, then drain any extra fat.
In the crockpot, I combine the cooked sausage, undrained diced tomatoes, garlic, Italian seasoning, and chicken broth. I give it all a good stir.
I scatter the cubed cream cheese over the mixture, cover the crockpot, and cook on low for 4–5 hours or high for 2–3 hours, until the cream cheese has melted and blended into the broth.
In the last 30 minutes of cooking, I stir in the frozen cheese tortellini and chopped spinach. I make sure the tortellini is fully submerged so it cooks evenly.
Right before serving, I taste the dish and season with salt and pepper if needed.
I ladle it into bowls and serve it hot, often with crusty bread or a light salad on the side.

Servings and Timing

Servings: 6
Prep Time: 10 minutes
Cook Time: 3 hours (on high) or 4–5 hours (on low)
Total Time: About 3 hours 10 minutes

Variations

I sometimes use spicy Italian sausage for extra heat.
For more veggies, I add chopped zucchini or mushrooms in the beginning with the tomatoes.
I’ve tried kale instead of spinach—just chop it finely for better texture.
I love adding a sprinkle of Parmesan cheese just before serving for an extra savory kick.
If I’m in the mood for more creaminess, I stir in a splash of heavy cream at the end.

Storage/Reheating

To store leftovers, I transfer them to an airtight container and keep them in the fridge for up to 4 days. To reheat, I warm portions in the microwave or on the stovetop over low heat. If the sauce thickens too much, I add a little chicken broth to loosen it up. For longer storage, this dish freezes well. I let it cool completely, freeze in individual portions, and reheat as needed.

FAQs

How do I keep the tortellini from overcooking in the crockpot?

I always add the tortellini in the last 30 minutes of cooking. That way, it cooks just enough to become tender without turning mushy.

Can I make this with fresh tortellini instead of frozen?

Yes, fresh tortellini works great. I reduce the cooking time to about 15–20 minutes in the crockpot once I add it, since it cooks faster than frozen.

What’s the best type of sausage for this recipe?

I usually go with mild or spicy Italian sausage depending on the flavor I’m after. Both add a great depth to the dish.

Can I use low-fat cream cheese?

I’ve used low-fat cream cheese before, and while it works, the sauce isn’t quite as rich and creamy. For the best texture and taste, I stick to full-fat.

Is it okay to use canned spinach?

I wouldn’t recommend canned spinach—it can make the dish too watery and the texture isn’t ideal. Fresh or frozen chopped spinach works much better.

Conclusion

This Crockpot Cheese Tortellini and Sausage recipe is one of my go-to meals when I want something comforting and fuss-free. It’s rich, flavorful, and satisfying—all with minimal effort. Whether I’m feeding a crowd or storing leftovers for the week, it’s a guaranteed favorite in my kitchen.

Crockpot Cheese Tortellini and Sausage – Comforting & Creamy