Introduction

Oh, the smells that waft from a slow cooker! They just bring back all the cozy memories, don’t they? Like those nights when dinner seemed like a mountain to climb, but then, poof, a magical pot of deliciousness was ready to go. Today, we’re bottling that magic with a recipe that’s practically a hug in a bowl: Crockpot Cheese Tortellini and Sausage. It’s the kind of meal that makes your kitchen smell amazing and your taste buds sing, all with minimal effort. Seriously, you’re going to be amazed at how simple and utterly satisfying this is!

Why You’ll Love This Recipe

So Fast to Prep: Toss everything in, set it, and forget it! Your active cooking time is just minutes.
Seriously Easy: If you can dump ingredients into a pot, you can make this. No fancy techniques required!
Perfect for Gifting (or Potlucks!): Make a big batch, divvy it up into containers, and you’ve got easy meals for friends, family, or your next neighborhood gathering.
A Total Crowd-Pleaser: Kids and adults alike adore this hearty, cheesy, tomatoey goodness. It’s a guaranteed hit!

Ingredients

Gather ’round, my friends, because the ingredient list for this gem is as straightforward as it gets. These are pantry staples and a few fresh bits that come together beautifully.

1 lb Sausage (mild or spicy): Your choice here dictates the heat level, so pick what makes your heart sing! I love a good spicy Italian sausage for a little kick.
1/2 tsp Garlic powder: Because everything is better with a little garlic, right?
1/2 tsp Onion powder: Adds a subtle sweetness and depth without having to chop an onion.
1 bunch Fresh parsley, chopped: For that burst of freshness and color at the end. Don’t skip this!
1 can (14.5 oz) Diced tomatoes: These add a lovely texture and some extra tomato goodness.
1/2 cup Water or low-sodium broth: Just enough liquid to get things simmering nicely. Broth adds a little more flavor.
1 jar (24 oz) Marinara or tomato pasta sauce: Your favorite jarred sauce is the secret weapon for flavor and speed here.
20 oz Refrigerated cheese tortellini: The star of the show! These cook up perfectly tender right in the sauce.
1 tsp Italian seasoning: A blend that just screams “comfort food.”
Salt and pepper to taste: Essential for bringing out all those wonderful flavors.
1 1/2 cups Shredded mozzarella cheese: For that irresistible gooey, cheesy topping.

How to Make It

Alright, apron on? Let’s get this party started! You won’t believe how simple these steps are.

Get Your Sausage Ready: First things first, place your pound of sausage right into the bottom of your slow cooker. If it’s links, you can either slice them or crumble them up.
Season it Up: Now, sprinkle that garlic powder, onion powder, Italian seasoning, salt, and pepper right over the sausage. It’s like a little flavor party happening in the pot already!
Add the Saucy Goodness: Next, pour in your can of diced tomatoes (no need to drain them!), followed by your 1/2 cup of water or broth. Then, pour in that whole jar of marinara or tomato pasta sauce. Give it a good stir to combine everything.
Tortellini Time! Gently add your refrigerated cheese tortellini directly into the sauce mixture. Try to spread them out a bit so they don’t clump too much.
Let the Magic Happen: Pop the lid on your slow cooker. You’ve got two options for cooking: cook on LOW for 4-6 hours, or on HIGH for 2-3 hours. You’ll know it’s ready when the sausage is fully cooked through and the tortellini is tender and plump.
Fresh Parsley for Flair: Once everything is cooked, stir in your beautiful chopped fresh parsley. It adds such a lovely bright note!
Cheesy Topping: Finally, sprinkle that glorious shredded mozzarella cheese all over the top. Let it sit with the lid off for a few minutes, or pop it on the “warm” setting if you have one, just until the cheese is melted and bubbly. Ta-da!

Substitutions & Additions

This recipe is wonderfully flexible! Feel free to get creative and make it your own.

Sausage Swap: If you’re not a fan of pork sausage, ground turkey or chicken sausage works beautifully. For a vegetarian option, omit the sausage and perhaps add some hearty chopped mushrooms or extra vegetables like spinach or bell peppers.
Cheese Please: Don’t have mozzarella? Provolone, a blend of Italian cheeses, or even a sprinkle of Parmesan on top would be delicious.
Veggie Boost: Want to sneak in more veggies? Sautéed bell peppers, onions, zucchini, or a few handfuls of fresh spinach stirred in during the last hour of cooking are fantastic additions.
Spice it Up: Love heat? Add a pinch of red pepper flakes along with your seasonings, or use a spicy marinara sauce.
Creamy Dreamy: For an extra creamy texture, stir in about 1/4 cup of heavy cream or a dollop of cream cheese in the last 30 minutes of cooking.

Tips for Success

A few little tricks to ensure your Crockpot Cheese Tortellini and Sausage is absolutely perfect every time!

Don’t Overcook the Tortellini: Tortellini can get a bit mushy if left in the slow cooker for too long after they’re cooked. Keep an eye on them, especially on the high setting.
Adjust Liquid if Needed: Slow cookers can vary in how much moisture they release. If your sauce seems too thick, you can add a splash more water or broth. If it seems too thin, you can remove the lid for the last 30 minutes of cooking to let some of the liquid evaporate.
Prep Ahead: You can brown the sausage and measure out all your dry seasonings the night before and store them in separate containers. Then, in the morning, it’s just a matter of dumping everything into the slow cooker.
Fresh Parsley is Key: While dried parsley can be used in a pinch (add it with the other seasonings), fresh parsley stirred in at the end truly elevates the dish with a burst of freshness that cuts through the richness.

How to Store It

Leftovers are a good thing! This tortellini and sausage dish reheats beautifully.

In the Refrigerator: Let the dish cool down completely, then transfer it to an airtight container. It should stay fresh in the fridge for 3-4 days.
Reheating: You can reheat it gently in the microwave, stirring occasionally, or on the stovetop over low heat. You might want to add a splash of water or broth if it seems a little dry after refrigeration.
Freezing: While it’s possible to freeze, the tortellini might get a bit softer upon thawing. If you plan to freeze it, let it cool, portion it into freezer-safe containers, and it should last for 2-3 months. Thaw overnight in the refrigerator before reheating.

FAQs

Can I use frozen tortellini?

Yes, you can! Just add the frozen tortellini directly to the slow cooker with the other ingredients. You might need to add a little extra liquid (about 1/4 cup) as frozen tortellini can absorb more. Cooking time may also need to be slightly adjusted, so check for tenderness.

What kind of sausage is best?

Mild or hot Italian sausage is a classic choice and works wonderfully. If you prefer something different, a good quality breakfast sausage or even chorizo (for a spicier, smokier twist) can be used!

Can I make this ahead of time?

You can prepare most of the ingredients (brown the sausage, measure out spices) ahead of time and store them in the fridge. Then, just assemble and cook in the slow cooker on the day you want to serve it. The dish itself also reheats well, so making a big batch for leftovers is a great idea!

Crockpot Cheese Tortellini and Sausage

A simple and satisfying slow cooker meal featuring cheese tortellini, sausage, and marinara sauce, topped with melted mozzarella.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 3

Servings 6 servings

Equipment

Slow Cooker

Ingredients

Main ingredients

1 lb Sausage (mild or spicy) Italian sausage recommended
0.5 tsp Garlic powder
0.5 tsp Onion powder
1 bunch Fresh parsley, chopped For garnish
1 can (14.5 oz) Diced tomatoes Undrained
0.5 cup Water or low-sodium broth
1 jar (24 oz) Marinara or tomato pasta sauce
20 oz Refrigerated cheese tortellini
1 tsp Italian seasoning
Salt and pepper To taste
1.5 cups Shredded mozzarella cheese

Instructions

First things first, place your pound of sausage right into the bottom of your slow cooker. If it's links, you can either slice them or crumble them up.
Now, sprinkle that garlic powder, onion powder, Italian seasoning, salt, and pepper right over the sausage. It's like a little flavor party happening in the pot already!
Next, pour in your can of diced tomatoes (no need to drain them!), followed by your 1/2 cup of water or broth. Then, pour in that whole jar of marinara or tomato pasta sauce. Give it a good stir to combine everything.
Gently add your refrigerated cheese tortellini directly into the sauce mixture. Try to spread them out a bit so they don't clump too much.
Pop the lid on your slow cooker. You've got two options for cooking: cook on LOW for 4-6 hours, or on HIGH for 2-3 hours. You'll know it's ready when the sausage is fully cooked through and the tortellini is tender and plump.
Once everything is cooked, stir in your beautiful chopped fresh parsley. It adds such a lovely bright note!
Finally, sprinkle that glorious shredded mozzarella cheese all over the top. Let it sit with the lid off for a few minutes, or pop it on the "warm" setting if you have one, just until the cheese is melted and bubbly. Ta-da!

Notes

This recipe is very flexible. You can substitute different types of sausage, cheese, or add extra vegetables. For a creamier texture, add heavy cream or cream cheese in the last 30 minutes of cooking. If using frozen tortellini, add extra liquid and monitor cooking time.