You know those slow cooker recipes that you can throw together in the morning and let cook all day long? This is not that recipe. This Crock Pot Cheesy Spinach and Tomato Tortellini is super easy to make, but the pasta only takes a couple of hours to cook, so you can’t step away from it for too long.
Did you guys know that Crock Pot Thursday isn’t just for recipe reviews? My family, and my extended family, make these dishes in our regular life, just like you do. We toss them together with a cup of coffee in one hand, and we delight in the aroma of our slow cooked meals when we come home from work in the evening or from hauling our kids around all day long. Really the only difference between your house and mine is that I plate one serving for my blog photos. That serving usually ends up being my dinner.
On Thursdays, my daughter has soccer practice in the evening, so I threw it together in the afternoon, and it was ready to serve when we walked in the door from practice. Well, ready as soon as I took my quick pictures with my point and shoot camera. Someday I’ll upgrade to a fancy model, but my discontinued Panasonic Lumix is treating me well for now, despite my habit of dropping electronics.
On second thought, maybe I shouldn’t get a fancy camera.
Give this recipe a try if you like simple dishes your family will eat. Put it on your menu if you like meals that take 10 minutes or less to assemble. Have at it if you’re trying to gain weight, because it is not at all low calorie, and you won’t be able to eat a small serving. Trust me, I tried.
I used my 6.5-Quart Crock-Pot Programmable Touchscreen Slow Cooker to make this Crock Pot Cheesy Spinach and Tomato Tortellini.
Crock Pot Cheesy Spinach and Tomato Tortellini
- 4 cups chicken or vegetable broth
- 2 14 oz cans Italian-style diced tomatoes
- 1 8 oz block cream cheese, chunked into pieces
- 2 9 oz packages fresh cheese tortellini (or whatever flavor tortellini you like)
- 1 5 oz bag fresh spinach
- salt and pepper to taste
- parmesan cheese
- Place chicken or vegetable broth, diced tomatoes, and cream cheese chunks into slow cooker and mix together.
- Cover and cook on low 2-3 hours.
- Stir in the pasta.
- Cover and cook on low for about two more hours, or until pasta is cooked.
- Stir in spinach until wilted.
- Salt and pepper to taste, and serve with parmesan cheese.
This was easy and really good. I used sausage parmesan tortellini, and also added a little piece of chopped zucchini I had on hand. I cooked this about 5 hours, and we loved it!!
Our family like the flavor of this meal. I added stew meat which I probably would not recommend just because it doesn’t cook long enough to get really tender. We also thought the noodles were overlooked even though I only cooked them on low for five hours. I would suggest cooking for two hours maybe three and then adding the noodles just for the last couple hours.
This was a great throw together weekend crock meal. The flavor will obviously depend on what type of tortellini you use. We did a whole package Italian sausage tortellini from the refrigerated grocery aisle, and it was really tasty (and added meat to the dish which is kind of a must in our house). I cooked the sauce for about 3 hours, then threw in the pasta for the last 2 hours. Any longer and I think it would have been overcooked. Would make again!
We all liked this pasta, even though my kids ate around the spinach and my husband ate around the tomatoes. I happily ate their rejects. I added 1/2 cup of bacon bits, which gave it a carbonara-type taste.