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Cozy Slow Cooker Butternut Squash Tortellini

This Slow Cooker Butternut Squash Tortellini recipe is like a culinary hug, bringing back those fond memories and creating new ones. It’s the kind of meal that makes your kitchen smell amazing and your taste buds sing. And the best part? It’s ridiculously easy to make, proving that incredible flavor doesn't need hours of fuss.
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Prep Time 15 minutes
Cook Time 6 hours 15 minutes
Servings 6

Equipment

  • Slow Cooker
  • Skillet

Ingredients
  

Main ingredients

  • 2 teaspoons olive oil Just a little drizzle to get things started.
  • 0.5 cup chopped onion Yellow or white, whichever you have on hand. It brings sweetness!
  • 3 cloves garlic, finely minced The aromatic backbone of so many great dishes.
  • 0.25 teaspoon minced dried rosemary This herb adds a lovely, piney note.
  • 0.25 teaspoon dried thyme Earthy and wonderfully fragrant.
  • 0.25 teaspoon dried sage Adds a subtle, savory depth.
  • 0.5 teaspoon salt To enhance all those wonderful flavors.
  • 0.25 teaspoon pepper A little pinch for a gentle kick.
  • 2 pounds peeled and cubed butternut squash The star of the show! Look for a nice, firm squash. (about 4 cups)
  • 3 cups low-sodium chicken broth The liquid that makes everything meld together.
  • 4 ounces cream cheese, light or regular, cubed This is what makes the sauce wonderfully creamy and rich. Start with 4 oz if you like it a bit lighter, or go for 8 oz for ultimate decadence!
  • 0.5 cup freshly grated Parmesan cheese, plus more for serving The salty, nutty finish that brings it all together. Freshly grated is key here for the best melt! (optional)
  • 1.5 pounds refrigerated tortellini Your favorite kind will work – cheese, spinach, or even a mixed bag!

Instructions
 

  • Grab a skillet and heat the olive oil over medium heat. Add your chopped onion and cook until it’s nice and soft and a little translucent, about 5 minutes. You want it to start releasing its sweet goodness.
  • Now, toss in the minced garlic, dried rosemary, thyme, sage, salt, and pepper. Stir it all around for just about a minute until you can smell that amazing aroma filling your kitchen. It’s like a warm hug from your spice rack!
  • Carefully transfer this lovely onion and herb mixture into your slow cooker. Then, add in your cubed butternut squash and pour over the chicken broth.
  • Cover your slow cooker and set it to low for 4 to 6 hours. You’re waiting for the butternut squash to become fork-tender – that means it should be easily pierced with a fork.
  • Once the squash is tender, it’s time to make it creamy! Stir in the cubed cream cheese and the grated Parmesan cheese. Keep stirring gently until everything is melted and the sauce is smooth and luscious. Oh, it smells divine!
  • Now, add the refrigerated tortellini directly into the slow cooker with the sauce. Give it a gentle stir to make sure all those little pasta pockets are coated in that glorious butternut squash sauce.
  • Cover the slow cooker again and cook on high for just 10 to 15 minutes, or until the tortellini is perfectly cooked through. You don't want to overcook them, just until they're tender and plump.
  • Ladle this beautiful, creamy tortellini into bowls. A little extra sprinkle of Parmesan cheese on top is never a bad idea, if you ask me! Serve it hot and watch everyone’s happy faces.

Notes

Leftovers are wonderful! Let the tortellini cool completely before storing. You can keep it in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop over low heat or in the microwave, adding a splash of broth or milk if the sauce seems a bit thick.