The Story Behind My Crockpot Cheese Tortellini and Sausage
Alright, so let me just say: if there’s a dinner I end up making after a day that feels about four days long, it’s this Crockpot Cheese Tortellini and Sausage. Honestly, it started out years ago because I was craving something comforting but, you know, no energy to stand over the stove—plus, I had some random sausages lurking in the freezer that demanded to be used. The first time I tossed it all together, I may or may not have forgotten to turn on the crockpot for an hour (oops), but even then, it turned out delicious. My kids are still convinced this is my ‘fancy’ recipe, which just cracks me up because it’s barely more complicated than cereal. And as for my partner—well, as long as there’s bread to mop up the sauce, he’s sold. I could write a whole paragraph waxing poetic about the cheesiness, but instead, I’ll stop here and just say: you gotta try this.
Why You'll Love This Tortellini & Sausage Crockpot Mash-Up
I make this when it’s cold and I’m feeling like a walking blanket fort—or when I’ve just totally lost patience with complicated recipes. My family goes crazy for this (no joke, it disappears like magic), mostly because there’s plenty of cheese and sausage. Also, I find it’s one of those rare things that actually tastes better the next day—unless you’re like me and eat it straight out of the pot at midnight. There was a time when I tried browning the sausage in the morning before work, but honestly? Sometimes I just toss it all in and hope for the best. My only complaint: it makes the house smell so good you have to dodge hungry family members poking around for "taste tests." You've been warned.
Gathering Your Ingredients (With Some Shortcuts)
- 1 pound (about 450g) Italian sausage, sliced—spicy or mild, or honestly, I sometimes use leftover bratwurst (don’t tell Nonna)
- 1 large onion, diced—yellow works, but red brings a little sweetness
- 3 cloves garlic, minced—confession: I use the pre-chopped jar stuff if I’m feeling extra lazy
- 24 oz (around 700ml) jar of marinara—my grandmother used to insist on Rao’s, but store brand does just fine most days (…I won’t tell if you don’t)
- 3 cups low-sodium chicken broth—sometimes I just add two big mugfuls and call it a day
- 18 oz (about 500g) refrigerated cheese tortellini—or frozen works, just no need to thaw first
- 2 cups fresh spinach—optional, but it makes you feel slightly healthier
- 1 cup shredded mozzarella cheese—sometimes I use the pre-shredded stuff, other times whatever lurks in the cheese drawer (provolone is surprisingly nice!)
- Fresh basil or parsley to finish (if you remember)
- Salt and pepper to taste
How To Throw This Together (Mostly Hands-Off)
- Prep the sausage: If you’ve got the energy, quickly brown the sliced sausage in a pan for a richer flavor. Or, you know, just toss it straight in—seriously, I do it all the time. Layer it into your crockpot.
- Add your aromatics: Chuck in the onions and garlic. No need to fuss. Just scatter them over the sausage. (This is where I usually sneak a taste of the sausage if I'm honest.)
- Sauce + broth: Pour in the marinara and the broth. Give it a little stir, but don’t worry if things look weird—it always sorts itself out. Add a pinch of salt and some black pepper. Or a lot of pepper, if you're like me and love a little heat.
- Set it and forget it... mostly: Lid on. Cook on low for about 4-5 hours. Sometimes I’ve pushed it to 6 hours when I go down a TikTok rabbit hole (check out Damn Delicious for inspiration), but it rarely overcooks.
- Tortellini time! Add those cheese tortellini and the spinach in for the last 30 minutes. On second thought, if you’re using frozen tortellini, give it 45 minutes or so. I tend to stir once or twice just to make sure nothing's sticking on the sides—though sometimes I completely forget and it's still great.
- Finishing touches: Right before serving, toss on the mozzarella and any fresh basil or parsley if you’re feeling fancy. Leave it for 10 minutes with the heat off; melty cheese bliss. Scoop a bit out and taste; I always do. Sometimes it needs a sprinkle more salt (and sometimes just a little more cheese... science, right?).
Notes From the Trenches (A Few "Learned The Hard Way" Tips)
- I once tossed in the tortellini at the beginning—big mistake (total mush). Definitely wait until the last part!
- If you don’t have fresh spinach, a handful of kale actually works—though maybe chop it up first, or else it gets stringy and a bit odd.
- Sometimes the mozz sinks instead of melting prettily on top. I just give it a quick mix and all is forgiven.
- For a creamier vibe, a splash of heavy cream at the end turns it into something halfway between soup and stew (cozier, I think, but it's not traditional).
Variations I've Messed With
- Chicken sausage instead of pork: still tasty but a little less rich
- Adding a can of white beans—makes it more filling (and the kids don’t even notice, usually)
- I tried swapping out tomato sauce for Alfredo once. Yeah, won’t do that again. It turned into a weird gluey mess. Just being honest.
What If You Don't Even Own a Crockpot?
Well, you can absolutely improvise with a heavy Dutch oven on low heat, stirring every so often. This is one of those "equipment optional" times. I’ve even done a half batch on the stove in a pinch; just don’t wander off, or you’ll find a lovely burnt ring on the bottom (not my finest hour).
Storing Leftovers (If You Have Any)
This stuff keeps in the fridge for up to 3 days, but honestly, in my house it never lasts more than a day! It reheats well in the microwave—just add a splash of broth because it thickens up overnight. Freezer? You can try, but the tortellini tend to get a bit soggy when thawed. Not a dealbreaker, just… manage expectations.
How We Serve It (Traditions & Odd Habits)
I always serve it with crusty bread, and if someone grates a little Parm on top, I’m not mad. Garlic bread is next-level—sometimes we even go with a salad (because, you know, balance). My youngest loves tiny bowls [don’t ask], so I ladle his out separately, and we always have to do a round of “who gets the first scoop” even though, let’s be real, everyone ends up having seconds anyway. I saw someone online pairing it with a crisp dry white wine; I’ve never tried it (yet!), but here’s a link if you want to do some sipping Wine Folly’s Italian Pairings.
Pro Tips From My Not-So-Professional Kitchen
- I once rushed and dumped cold tortellini right in the pot, skipping thawing—turns out it’s actually fine (contrary to some advice I read!).
- But don’t forget to season at the end—crockpot cooking mutes flavors a bit, so taste and adjust.
- If you overcrowd the crockpot thinking you’re being clever, you’ll end up with uneven cooking (I learned this the painful, slightly undercooked way…).
- Actually, I find it works better if you let it rest about 10 minutes before serving. It thickens and settles. Trust me.
Real FAQ (From Friends and Random Strangers)
- Can I use dried tortellini?
- Eh, you could, but you’ll need more broth and it takes much longer. Honestly, I’ve only tried it once and I prefer the fresh or frozen.
- Could I add other veggies?
- Sure! Zucchini, mushrooms, even a handful of frozen peas work. Just don’t get too carried away or it turns into a weird veggie stew (trust me).
- I don’t eat pork—what now?
- Chicken sausage, turkey sausage, or just skip it. A hearty veggie version is totally possible (throw in more beans, maybe chickpeas!).
- Do I have to brown the sausage?
- Nope. It adds a slightly deeper flavor, but honestly, I skip it half the time out of pure laziness and no one’s noticed yet.
- Can I double this for a crowd?
- Yup, but if your crockpot isn’t massive, maybe just make two batches side by side. And, you know, maybe borrow a neighbor’s crockpot—or text your sister to bring hers. (That’s what I did last Thanksgiving!)
Ingredients
- 1 pound Italian sausage, sliced
- 1 (20-ounce) package refrigerated cheese tortellini
- 1 (24-ounce) jar marinara sauce
- 1 cup chicken broth
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 2 cups fresh spinach
- 1 small yellow onion, diced
- 2 cloves garlic, minced
Instructions
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1In a skillet over medium heat, cook the sliced Italian sausage until browned. Drain excess fat if needed.
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2Place the cooked sausage, diced onion, and minced garlic into the crockpot.
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3Add marinara sauce and chicken broth. Stir to combine.
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4Cover and cook on low for 3 hours.
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5Stir in cheese tortellini and fresh spinach. Cover and cook on low for an additional 45 minutes, or until tortellini is tender.
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6Top with mozzarella and Parmesan cheese just before serving. Allow cheese to melt, then serve hot.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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