There’s nothing like a hearty, comforting meal that practically cooks itself, and this Slow Cooker Sausage Tortellini does it all. With tender pasta, savory Italian sausage, and gooey melted cheese, this dish is a guaranteed crowd-pleaser. Perfect for busy weeknights, it’s a one-pot wonder that requires minimal effort and delivers maximum flavor.
Why You’ll Love This Recipe
Guys, this is a really busy time of year. And in the middle of all the holiday concerts and parties and holiday baking, we still have to make dinner. Which is why you need this super easy recipe for Slow Cooker Cheesy Sausage Tortellini.
Just start this in the morning, and when it’s time for dinner, add some tortellini and dinner is served 15 minutes later!
Maybe you’re thinking this wouldn’t be so hard to make on the stove-top, and you’re right.
But the reason this recipe is so great is that you do most of the work in the morning, before things get crazy. Which means there’s less for you to do after a long day of work or running errands.
I’m usually not a fan of pasta in the slow cooker, but I love this stuff! I think it’s because the recipe uses fresh tortellini, and the pasta doesn’t cook for too long.
I find that a lot of slow cooker pasta dishes turn out mushy, with an unpleasant texture, but not this one. Fresh tortellini is the key though, so don’t make substitutions there.
My family loves this slow cooker tortellini too–because what’s not to love? This is one of my favorite, last-minute go-to dinners when we have an especially busy evening.
I hope you love it as much as we do!
Ingredients
- Italian Sausage: Sweet or spicy sausage works great in this recipe, so choose based on your preference. If you buy sausage in casings, be sure to remove those so the sausage will crumble and evenly mix into the sauce.
- Marinara Sauce: I love jarred marinara sauces because the save time without sacrificing flavor. Look for a brand with simple, high-quality ingredients like tomatoes, olive oil, garlic, and herbs. If you have homemade marinara on hand, even better!
- Diced Tomatoes: I like to use fire-roasted diced tomatoes, but regular diced tomatoes work great too.
- Refrigerated Tortellini: Fresh, refrigerated tortellini is key for this recipe because it cooks quickly and maintains a tender texture. I usually opt for a cheese-filled variety, but feel free to experiment with spinach or meat-filled options too.
- Cheeses: The combination of mozzarella and Parmesan gives this dish its gooey, melty goodness. Shred the cheese fresh if you can—it melts more evenly and has a better texture than pre-shredded varieties.
- Fresh Herbs (Parsley or Basil): Fresh parsley or basil adds both color and freshness to this dish. If you are using basil, tear the leaves by hand to avoid bruising them.
How to Make Slow Cooker Tortellini
Step 1
Cook the Sausage: Heat a large skillet over medium-high heat. Remove the casings (if needed) from the Italian sausage and crumble it into the pan. Cook until browned, breaking it into smaller pieces as it cooks. Drain any excess grease before moving to the next step.
Step 2
Add Ingredients to Slow Cooker: Transfer the cooked sausage to your slow cooker. Add the marinara sauce and the undrained can of diced tomatoes. Stir everything together to combine.
Step 3
Cover and Cook: Cover the slow cooker and set it to low heat. Let it cook for about 6 hours.
Step 4
Add Tortellini and Cheese: About 15-20 minutes before serving, gently stir the refrigerated tortellini into the slow cooker. Sprinkle the shredded mozzarella and Parmesan cheeses over the top. Replace the lid and cook until the tortellini is tender and the cheese is melted.
Step 5
Garnish and Serve: Once the tortellini is cooked through, remove the lid and sprinkle freshly chopped parsley or basil over the dish. Feel free to serve the tortellini straight from the slow cooker.
What Should I Serve with Tortellini?
A green salad, or some crusty bread–or both–are perfect additions to this hearty, comforting slow cooker pasta dish.
These are some of our favorite salads and side dishes to enjoy with this recipe.
Recipe Tips
- Don’t overcook the pasta! Refrigerated tortellini cooks quickly, even in the slow cooker. Add it toward the end of the cooking time—15 to 20 minutes is usually perfect. Any longer, and the pasta may become too soft and mushy.
- This recipe is highly adaptable. You can add vegetables like chopped spinach, kale, or mushrooms when you add the tortellini for a boost of nutrition.
- If your sausage is heavily seasoned, you may not need much in the way of additional salt or spices. Taste the sauce after the slow cooking stage and adjust with salt, pepper, or even red pepper flakes if you want a little heat.
Be sure to save this recipe to your favorite Pinterest board for later.
FAQs
Can I use frozen tortellini instead of refrigerated?Yes, but you’ll need to adjust the cooking time. Add the frozen tortellini about 30 minutes before serving instead of 15-20 minutes, and check for doneness before serving.
Can I cook this on high instead of low?If you’re short on time, you can cook the sauce on high for 3-4 hours. Add the tortellini and cheese during the last 15-20 minutes, as usual.
Can I use a different type of sausage?Definitely! I love all the flavor in Italian sausage, but you can use other varieties such as turkey sausage, chicken sausage, or even plant-based sausage for a lighter or vegetarian option.
More Tortellini Recipes to Try
- Chicken Mushroom Tortellini Bake
- Chicken Tortellini Alfredo Soup
- Quick Tortellini with Pancetta Cream Sauce
- Spring Tortellini with Minestrone
Slow Cooker Cheesy Sausage Tortellini
Ingredients
- 1 pound Italian sausage casings removed
- 1 23.5 oz jar marinara sauce
- 1 14.5 ounce can diced tomatoes, undrained
- 1 18-20 oz. package refrigerated tortellini
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup shredded Parmesan cheese
- Fresh chopped parsley or basil for garnish
Instructions
- Crumble 1 pound Italian sausage into a large skillet. Cook over medium-high heat until browned. Drain.
- Add the cooked sausage, the1 23.5 oz jar marinara sauce, and the1 14.5 ounce can diced tomatoes, undrainedo the slow cooker. Cover, and cook on low heat for 6-8 hours.
- Fifteen to twenty minutes before serving, stir in the 1 18-20 oz. package refrigerated tortellini. Sprinkle the 1 1/2 cups shredded mozzarella cheese and 1/2 cup shredded Parmesan cheese over the top. Cover and cook until cheese is melted and tortellini is tender. Sprinkle with freshly chopped parsley or basil and serve.
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