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 worked 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
4.98 from 231 votes↑ Click stars to rate now!
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Creamy Crockpot Tortellini

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


  • 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.


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.
4.98 from 231 votes

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.

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


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Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. With a passion for nostalgic flavors and simplified techniques, Holly helps busy home cooks create delicious meals that always work. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
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    1. Hi Shannon, I have only tried this recipe as written but if you do use defrosted tortellini instead, I would add it 30 minutes-1 hour later. Otherwise it might turn mushy. I hope that helps!

  1. I have made this dish 4 times for my adult boys and they keep going back for seconds. I also made this for my friend and she wanted the left overs to keep instead of have another meal from it. This is a winner for sure. Thank you for sharing

  2. I’m planning on making this tomorrow for our weekly family dinner. can I use ground sausage and chicken or should I use one or the other? my guest list is mostly male 17+… they EAT.

  3. Can I use frozen ravioli instead of Tortellini? I’m going to double the recipe and make it for a potluck dinner

    1. I haven’t tried it so I can’t say for sure Nancy, but it should work just fine. If you try it I would love to hear how it turns out!

  4. loved the taste and my son actually had two helpings plus the left overs. I was lucky to make sure I had 1 good bowl full. Thank you for a fantastic recipe.5 stars

    1. I haven’t tried this with dried so I can’t say for sure Nancy. If you try it I would love to hear how it turns out!

    2. Tried this with 7.7 oz Aldi dried mushroom tortellini and it works great. Good for when you didn’t think ahead. I pulled frozen meat out and let sit in cold water until I could cut chunks off to brown. Cooked up onion with 50/50 burger & HOT Italian sausage (both venison) and 1 t my own mix Italian seasoning plus fresh garlic. 2 T tomato paste and about 1 Cup frozen Cali blend frozen veg went into meat near end, chopping it up.

      Mixed this into crock that had been warming other ingredients– 1 can tomatoes, 2.5 cups hot water w/1 t better than boullion. 4 oz cr cheese block went on top– didn’t even cube.
      Put on low for 2 hours. I have one of those older tall narrow Crock Pots that you cannot remove crock for washing.

      Had about 1 C frozen peas sitting on counter defrosting a bit. Mixed those in with cream cheese at end. Turned off and let heat through.4 stars

  5. We loved it! My boys absolutely devoured theirs. My oldest even have 3rds! We used pork instead of Italian sausage and stock instead of broth. Otherwise, we followed the recipe.
    This one is going into my rotation for sure!5 stars

    1. I have not tried this on the stove top so I can’t say for sure. If you try it I would love to hear how it turns out Pamela!

  6. OMG! This was so good. We could not stop eating it until it was gone and then we were sad!5 stars

    1. No need to precook Rose. If using fresh spinach, remove the stems before you toss it in the crockpot and chop finely.

  7. I have this recipe in my crockpot as we speak and it smells delicious! My question is how do you thicken it? Mine still seems so watery instead of creamy and I’m not sure why! Also I used out fresh pork sausage from the pigs we raised last year so I’m super excited about a new way to use our fresh pork!5 stars