Creamy Crockpot Tortellini

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This Creamy Crockpot Tortellini is a pasta dish the whole family will love! Made with sausage, spinach, tomatoes, cream cheese, and tortellini it is perfectly creamy & delicious.

Creamy pasta like crockpot tortellini is perfect for a rainy day indoors or after everyone gets home from work, school, or sports! Even better when served with a slice of garlic bread to soak up the extra sauce!

Spooning Creamy Crockpot Tortellini out of a crockpot

Slow Cooker Pasta Ingredients

A hearty blend of sausage, spinach, tomatoes, with cream cheese, and frozen tortellini, all cooked together in a crockpot and slow-cooked for a few hours. Just set it and forget it!

  • If using frozen spinach, simply add to the slow cooker.
  • If using fresh spinach, remove the stems before you toss it in the crockpot and chop finely.
  • Ground sausage, beef, chicken, or Italian sausage links are also good in this recipe. Be sure to cook them first so you can drain any fat.
  • This recipe uses frozen tortellini to ensure it doesn’t overcook. No need to thaw or pre-cook.

Overhead shot of Crockpot Tortellini ingredients in a crockpot

How to Make Crockpot Tortellini

The slow cooker is perfect for seemingly fancy recipes like Chicken Cacciatore or making easy, cheesy recipes like this one look like you slaved all day!

  1. Brown sausage and onions (per recipe below).
  2. Drain and place the meat mixture and all the other ingredients in a 6 qt slow cooker.

It really IS that easy! You can even prepare it in advance and toss all the ingredients together while you do other things!

Do Not Overcook

In just a few hours this Crockpot sausage tortellini will be hot, bubbly, cheesy, and ready to serve! Tortellini doesn’t need long to cook, even right from frozen so be sure you check it after about 2 1/2 hours.

Once it’s done cooking, you’ll still see the cream cheese in cubes. Simply give it a stir until it’s all combined and creamy. Add some garlic bread, or croutons and a crisp green salad and dinner is served!

Overhead shot of Creamy Crockpot Tortellini in a black crockpot

Saving/Reheating Creamy Crockpot Tortellini

If there’s any left, right? This awesome cheese tortellini and sausage entrée reheats perfectly on the stovetop or in the microwave! This is what makes it so great to take to work or school! It heats up super easy! Feel free to ‘freshen’ it up a bit with some salt and pepper or extra Italian seasoning.

Easy Crockpot Recipes

Crockpot Tortellini in a white bowl
4.96 from 49 votes
Review Recipe

Creamy Crockpot Tortellini

Prep Time 15 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 45 minutes
Servings 8
Author Holly Nilsson
Perfectly creamy pasta with sausage.


  • 1 pound Italian Sausage
  • ½ small onion diced
  • 3 ounces frozen spinach
  • 28 ounces canned diced tomatoes with juice
  • 8 ounces cream cheese cubed
  • 1 teaspoon Italian seasoning
  • 16 ounces frozen tortellini
  • 3 cups chicken broth
  • ¼ cup tomato paste
  • ¼ cup parmesan cheese optional

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  • Brown sausage and onion until no pink remains. Drain fat.
  • Place all ingredients in a 6qt slow cooker.
  • Cook 2 ½ to 3 ½ hours on low. Once cooked through, stir until sauce is smooth.
  • Top with parmesan cheese if desired and serve.

Recipe Notes

Slow Cookers can vary. This recipe takes just about 3 hours in my slow cooker, check your tortellini at 2 1/2 hours to ensure it doesn't overcook.
If you'd like more of a soup, add more broth.

Nutrition Information

Calories: 516, Carbohydrates: 33g, Protein: 21g, Fat: 34g, Saturated Fat: 14g, Cholesterol: 98mg, Sodium: 1339mg, Potassium: 569mg, Fiber: 4g, Sugar: 6g, Vitamin A: 1893IU, Vitamin C: 19mg, Calcium: 213mg, Iron: 4mg

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Keyword Crockpot Tortellini
Course Slow Cooker
Cuisine American
Crockpot Tortellini with a title
Crockpot Tortellini in a white bowl with a title
Crockpot Tortellini served in a white bowl with a title
About the author


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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!

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Recipe Rating


  1. Tasty recipe. I only used 1/2 the amount of diced tomatoes as my family is not a huge fan. Definitely over cooked my pasta. I’d say my crockpot on low would take maybe right at 2 hours. Still yummy though- thanks for the recipe4 stars

  2. This is honestly one of the most delicious slow cooker meals I’ve ever made. I made it exactly as written except I added a whole box of frozen spinach because that’s what I had on hand. It was a huge hit with my husband, and it made enough for at least two suppers (maybe even a lunch for the third day). Thank you!5 stars

  3. Hi, I’m thinking about bringing this to a pot luck at work. If the tortellini is done early, will it keep on low for a while?

  4. Hi! This sounds delicious. However, I only have a 3-4 qt. Crockpot. How much would I decrease the ingredients to accommodate the smaller slow cooker? Thanks!

    1. I haven’t tried it but you can half the recipe. You’ll want to ensure your slow cooker is no more than 1/2 to 3/4 full.

  5. Could I use dry tortellini for this? Would I just cook it longer so the pasta has time to absorb the liquid?

    Looks so yummy!

    1. I haven’t tried this with dry tortellini but I have not had great success cooking dry pasta in the slow cooker, I find the texture becomes gummy. I would suggest reducing the liquid in the recipe a little bit and cooking the tortellini so it is firm on the stove. Add the tortellini to the the slow cooker for 15 minutes before serving. I hope that helps.

  6. I am making this recipe tonight and would love to know if frozen chopped spinach is used. That’s what I bought and the recipe states 3oz. I used only one package of chopped spinach still frozen for this. Is that okay??

    1. Yes, I use frozen chopped spinach. It should be just fine if it was still frozen (although if it was a bigger size, you’d have more spinach in your dish).

  7. I could only find refrigerated tortellini at the store. When is the best time to add it to the Crock-Pot so it doesn’t get mushy?

  8. I am making this but it looks like too much liquid.. It didn’t say to drain the canned tomatoes, should I have? It sounds so good though, I hope it comes out ok

    1. The tomatoes are not drained. Keep in mind the pasta will soak up the liquids as it cooks and once cooked the cream cheese will thicken the sauce as well.

      1. I’m making it with no meat. I doubled the vegetables. Used fresh herbs. Veggie broth. It smells really good!

  9. Made this for dinner last night. I love recipes with little effort, few ingredients and the outcome is delicious. Good enough to serve to company.5 stars

  10. Made this last night and threw it away this morning. Tortellini was mushy after cooking for 3.5 hours on low. It looked almost as bad as it tasted.

    1. How disappointing Nikki! The recipe does suggest checking after 2 1/2 hours as some brands of tortellini (and some slow cookers) will need less time. Sorry it didn’t work out for you!

      1. Was wondering if I could use fresh spinach instead of frozen. Anxious to try this recipe!4 stars

      2. Yes Debbie, the post does give tips for using fresh spinach. Enjoy the tortellini!

  11. Made this dish for dinner tonight and it was wonderful! I was confused about how to cook the sausage since I had links. I just crumbled it and fried it up with the onion. Also not sure whether to leave the ingredients layered in the crockpot or to stir them before cooking. I opted for stirring and the dish was perfect in 3 hours. Add garlic bread and salad and you’ve got a great meal for 6 people.5 stars