Crockpot Cheese Tortellini and Sausage

Introduction

The smell of tomato broth simmering and sausage sizzling always pulls me into the kitchen. Right away I think of bubbling bowls and warm hands passing plates — and that’s how my Crockpot Cheese Tortellini and Sausage starts every time. This always takes me back to Sunday dinners. Also, if you like bold sausage flavors, try my Cajun Sausage Pasta for another cozy option.

Why You’ll Love This

• Ready with almost no fuss: toss-and-go slow cooking.
• Kid-approved: cheesy tortellini soaks up tomato broth.
• Budget-friendly: pantry staples, big on comfort.
• Meal-prep friendly: makes great leftovers for lunches.

Quick Recipe Snapshot

• Servings: 4–6
• Prep time: 15 minutes
• Cook time: 2–6 hours (see notes)
• Total time: 2 hours 15 minutes to 6 hours 15 minutes
• Skill level: Easy
• Taste: savory + tangy tomato with cheesy pockets

Warm up: you’ll feel confident after the first stir and the sausage sizzle.

Ingredients You’ll Need

• 1 package cheese tortellini
• 1 pound Italian sausage
• 3 cups fresh spinach
• 4 cups tomato broth
• 1 onion, chopped
• 2 cloves garlic, minced
• Salt and pepper to taste
• Parmesan cheese for serving (optional)

Chef notes:

• Fresh garlic = bigger flavor.
• Use mild or spicy sausage for heat control.
• Baby spinach wilts quickly; add near end.

How to Make It

1. First, heat a skillet over medium and add the Italian sausage. Let it brown and sizzle, breaking it up with a spoon.
2. Then drain excess fat so the broth stays bright and not greasy.
3. Next, add the cooked sausage to the crockpot with the cheese tortellini, chopped onion, and minced garlic. Stir so the pasta nests into the broth.
4. Meanwhile, pour in the tomato broth and stir again; you should see the tortellini start to float and the onion soften.
5. After that, tuck the fresh spinach into the top — it will wilt down as it cooks.
6. Finally, cover and cook on low for 4–6 hours or on high for 2–3 hours. The tortellini is done when it’s tender and puffy, and the broth has a slightly thicker, saucy feel. Serve warm with grated Parmesan.

Kitchen Tips (From My Kitchen)

1. Time-saver: Brown the sausage while chopping onion to shave prep time.
2. Common mistake + fix: Don’t overcook tortellini; check at the earlier time and remove if too soft.
3. Simple variation: Add a pinch of red pepper flakes or basil for brightness.

Also, for a sweet finish try my Blueberry Cream Cheese Bread after dinner.

Serving Ideas

• Weeknight dinner: bowl it up with crusty bread and a green salad.
• Casual brunch: serve small bowls with poached eggs on top.
• Guest night: garnish with parsley and extra Parmesan for a pretty finish.
• Holiday side: offer alongside roasted veggies and garlic knots.
• Optional garnish: cracked black pepper, a splash of olive oil, or lemon zest.

Also consider pairing with candied lemon slices for a sweet contrast.

Storing & Leftovers

• Fridge: Store in an airtight container for 3–4 days.
• Freezer: Freeze in portions for up to 2 months (texture softens slightly).
• Reheat: Warm gently on the stove with a splash of broth to keep tortellini plump.

Leftover idea: Fold reheated Crockpot Cheese Tortellini and Sausage into a warm sandwich or hearty pasta bowl.

Crockpot Cheese Tortellini and Sausage

A cozy, budget-friendly meal featuring tender cheese tortellini and savory Italian sausage, perfect for weeknight dinners or casual brunches.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 4 hours hrs

Total Time 4 hours hrs 15 minutes mins

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: Italian

Calories: 400

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 1 package cheese tortellini
• 1 pound Italian sausage Use mild or spicy for heat control.
• 3 cups fresh spinach Add near end to avoid wilting.
• 4 cups tomato broth Can substitute with crushed tomatoes thinned with chicken broth.
• 1 cup onion, chopped
• 2 cloves garlic, minced Fresh garlic enhances flavor.
• to taste Salt and pepper
• to serve Parmesan cheese Optional for serving.

Method

 

Preparation

1. Heat a skillet over medium and add the Italian sausage. Let it brown and sizzle, breaking it up with a spoon.
2. Drain excess fat to keep the broth bright and not greasy.
3. Add the cooked sausage to the crockpot with the cheese tortellini, chopped onion, and minced garlic. Stir so the pasta nests into the broth.
4. Pour in the tomato broth and stir again; the tortellini should start to float and the onion will soften.
5. Tuck the fresh spinach into the top and allow it to wilt as it cooks.

Cooking

1. Cover and cook on low for 4–6 hours or on high for 2–3 hours. The tortellini is done when tender and puffy, and the broth has a slightly thicker, saucy feel.
2. Serve warm with grated Parmesan.

Notes

Can be served with crusty bread and salad. Leftovers can be stored in the fridge for 3–4 days or frozen for up to 2 months.

FAQs

Q: Can I make this ahead?
A: Yes. Cook, cool, then refrigerate; reheat gently with extra broth to revive the sauce.

Q: What can I substitute for tomato broth?
A: You can use canned crushed tomatoes thinned with chicken broth, but adjust salt. Also, adding a little water works in a pinch.

Q: How do I know it’s done?
A: The tortellini should be tender but not falling apart; the spinach will be wilted and the broth slightly thickened.

Q: Can I freeze Crockpot Cheese Tortellini and Sausage?
A: Yes, freeze in meal-size portions, though the texture softens; reheat slowly to protect pasta.

Also, if you enjoy lemony baked goods, try my Blueberry Lemon Cream Cheese Sourdough Loaf for a brunch twist.

Conclusion

If you want a simple, hands-off supper that still tastes homemade, this is it. Also, for another reader-tested crockpot tortellini version, I like this Crock Pot Sausage & Cheese Tortellini take on slow-cooked pasta. Finally, here’s a lovely alternative to compare textures: Slow Cooker Sausage and Cheese Tortellini – Life In The Lofthouse. Give it a try and tell me how your Crockpot Cheese Tortellini and Sausage turns out.