I’ve been making this Tomato Spinach Tortellini recipe for years now, both in the crock pot and in one pot (both ways work great), which is fab. A coworker gave a bunch of us this recipe and I remember when we all tried it on the same night, and then all came in with our leftovers the next day, raving about how delicious it was. Some people used ground turkey, some used turkey-sausage, and some didn’t use meat at all, but we all agreed that it was a definite keeper.
I tend to lean towards the one-pot method simply because you have to brown the meat first so you might as well just use same pot to finish the process at that point, you basically just dump everything else in from there! Crock pots also vary so much in terms of how fast or slow they cook, making it hard to pinpoint how much time it takes for the pasta to be ready, and the last thing you want is to overcook your tortellini. So I always recommend testing it in the crock pot sometime when you are around to keep an eye on it, then notate how much time it took to for the pasta to be done for the next time (because trust me, there will be a next time).
My husband is kind of funny when it comes to rich pasta meals, (sandwiches are pretty much his thanggg). Welp, sorry pal, I’ve got a food blog and I’m a chubster at heart, so, hearty pasta it is! That being said he pretty much falls over every time I make this. It’s just that good. So bookmark it now friends, you’ll be back soon.
- 1 lb. of ground sausage (can sub ground chicken or turkey)
- 2 cups fresh spinach
- 1 (8 oz. block) of cream cheese, softened
- 3-4 cups of chicken broth (start with 3, add 1 more if desired)
- 2 (14.5 oz.) cans of Italian style diced tomatoes, drained
- 1 (20 oz.) bag of refrigerated cheese tortellini
- In a large, high-walled skillet over medium heat, brown the sausage (if you purchased sausage links, remove from casings first.). Drain the excess grease.
- Roughly chop the spinach and mix it in.
- Add the cream cheese in chunks so that it melts more evenly.
- Mix in 3 cups of chicken broth, stir in the drained tomatoes, and mix until the cream cheese is melted and distributed throughout. Only add the remaining chicken broth if you want your sauce to be thinner.
- Gently mix in the tortellini, and bring to a light boil. Let it simmer with the lid on, but tilted slightly so excess steam can escape.
- Refer to the tortellini package for instructions to guide you as to how long it takes until it’s al-dente, it may take as little as 5 minutes. Mine took about 7.
- Remove from heat and leave the lid partially on, let the sauce thicken up for about 5 minutes prior to serving.
-Use Frozen Tortellini
-Brown sausage prior to adding it to the crock pot, then mix in with all other ingredients.
-Cook on low for approximately 4-6 hours, keeping an eye on your tortellini if possible, you don't want mushy pasta 🙂
-Leave the lid off for the last 30-40 minutes of cooking if you want to decrease the amount of liquid you have left.