Crockpot Cheese Tortellini and Sausage – Cozy, Saucy, and Weeknight Easy

There are nights when you want something hearty without standing over the stove. This Crockpot Cheese Tortellini and Sausage hits that sweet spot: rich, creamy, and comforting with almost no effort. It’s the kind of meal that fills the house with a cozy, Italian-style aroma while you get on with your day.

The sauce turns silky, the sausage adds just enough kick, and the tender tortellini ties it all together. It’s a crowd-pleaser that feels special but couldn’t be simpler.

Why This Recipe Works

• Hands-off cooking: The slow cooker does the heavy lifting, simmering the sauce and sausage to perfection.
• Balanced flavors: Savory Italian sausage, creamy tomato sauce, and cheesy tortellini create a satisfying, well-rounded bite.
• Flexible and forgiving: Use mild or hot sausage, jarred or homemade sauce, and any cheese-filled tortellini you like.
• Great texture: Adding tortellini at the end prevents overcooking, so the pasta stays plump and tender.
• Family-friendly: It’s rich and comforting without being overly spicy, and easy to tweak for picky eaters.

What You’ll Need

• 1 to 1.25 pounds Italian sausage (mild or hot, casings removed if using links)
• 1 small yellow onion, diced
• 3–4 cloves garlic, minced
• 24 ounces marinara or tomato-basil pasta sauce (about 3 cups; choose a brand you like)
• 1 cup low-sodium chicken broth (or water)
• 1 teaspoon Italian seasoning
• 1/2 teaspoon crushed red pepper flakes (optional, for heat)
• 1/2 teaspoon kosher salt (adjust to taste based on sauce)
• 1/4 teaspoon black pepper
• 8 ounces cream cheese (cut into cubes, room temperature if possible)
• 20–24 ounces refrigerated cheese tortellini (not frozen)
• 1 cup shredded mozzarella (optional, for extra cheesiness)
• 1/2 cup grated Parmesan (plus more for serving)
• Fresh basil or parsley (chopped, for garnish)

How to Make It

1. Brown the sausage: In a skillet over medium heat, cook the Italian sausage, breaking it up with a spoon until browned and cooked through, 6–8 minutes. Drain excess fat if needed.
2. Soften aromatics: Add the diced onion to the same skillet and cook 3–4 minutes until translucent.

   Stir in the garlic for 30–60 seconds until fragrant. Transfer everything to the slow cooker.

3. Build the base: Add marinara, chicken broth, Italian seasoning, red pepper flakes (if using), salt, and black pepper to the slow cooker. Stir well.
4. Add cream cheese: Dot the cubed cream cheese over the sauce mixture.

   It will melt as it cooks.

5. Slow cook: Cover and cook on Low for 3–4 hours or on High for 1.5–2 hours, until the cream cheese is fully melted and the sauce is smooth when stirred.
6. Stir it silky: Open the lid and whisk or stir the sauce until creamy and uniform. If using mozzarella, stir it in now until melted.
7. Add tortellini: Stir in the refrigerated cheese tortellini, making sure it’s fully coated and submerged.
8. Finish cooking: Cover and cook on High for 20–30 minutes, just until the tortellini is tender. Avoid overcooking so it doesn’t burst or turn mushy.
9. Final touch: Stir in grated Parmesan.

   Taste and adjust salt and pepper. Garnish with chopped basil or parsley.

10. Serve: Ladle into bowls and top with extra Parmesan and a grind of black pepper. Add a green salad or garlic bread if you like.

How to Store

• Refrigerator: Cool completely, then store in an airtight container for up to 3 days.
• Reheating: Warm gently on the stovetop over low heat or microwave in short bursts, stirring often.

  Add a splash of broth or milk to loosen the sauce if it thickens.

• Freezer: Not ideal once the tortellini is cooked; the pasta can become mushy. If you want to freeze, freeze the sauce and sausage without the pasta for up to 3 months. Add fresh tortellini when reheating.

Benefits of This Recipe

• Time-saving: Minimal prep with a big payoff at dinner time.
• Comfort factor: Creamy, cheesy, and hearty, it hits the spot after a long day.
• Budget-friendly: Stretches with pantry staples and feeds a crowd.
• Customizable: Works with different sausages, sauces, and add-ins.
• Meal-prep friendly: Sauce can be made ahead, and leftovers reheat well.

Pitfalls to Watch Out For

• Overcooking the tortellini: Add it at the end and check at 20 minutes.

  It should be tender but not falling apart.

• Too salty sauce: Use low-sodium broth and taste before adding extra salt. Parmesan also adds saltiness.
• Greasy texture: Drain sausage well. If your sauce looks oily, blot the top with a paper towel before adding the tortellini.
• Broken sauce: Add cream cheese in cubes and cook on Low when possible; stir well before adding pasta.
• Using frozen tortellini: It can work, but thaw first or add extra cook time and watch closely to avoid mushiness.

Recipe Variations

• Spinach tortellini: Stir in 2–3 cups fresh baby spinach with the tortellini.

  It wilts perfectly in the last 20 minutes.

• Veggie boost: Add sliced mushrooms, zucchini, or bell peppers during the initial slow cook for extra texture.
• Spicy version: Use hot Italian sausage, double the red pepper flakes, and finish with a drizzle of Calabrian chili oil.
• Lightened up: Swap cream cheese for Neufchâtel (1/3 less fat) and use turkey sausage.
• Vodka sauce twist: Stir in 2–3 tablespoons vodka to the sauce base and finish with a splash of heavy cream.
• Pesto finish: Swirl in 2 tablespoons basil pesto at the end for fresh, herby notes.
• White sauce: Skip marinara and use 2 cups Alfredo sauce plus 1/2 cup broth; proceed as directed.
• Gluten-free option: Use gluten-free tortellini and confirm your sausage and sauce are GF.