Crock Pot Sausage Cheese Tortellini Recipes

CHEESY ITALIAN TORTELLINI

Steps:

• Crumble the ground beef and Italian sausage into a large skillet. Cook over medium-high heat until browned. Drain.
• Combine the ground meats, marinara sauce, mushrooms, and tomatoes in a slow cooker. Cover, and cook on LOW heat for 7 to 8 hours.
• Stir in the tortellini, and sprinkle the mozzarella and cheddar cheese over the top. Cover and cook for 15 more minutes on LOW, or until the tortellini is tender.

CREAMY CROCK POT CHEESY TORTELLINI

Steps:

• Place your tortellini in a lightly greased 4-quart crock pot.
• Mix together your marinara sauce, cream cheese and fresh herbs.
• Pour your sauce mixture over your tortellini and stir all together.
• Lay your mozzarella slices on top and sprinkle your shredded parmesan on top.
• Cover and cook on low for 4 hours or high for 2 hours.

CROCKPOT CHEESE TORTELLINI AND SAUSAGE RECIPE - (4.2/5)

Steps:

• Brown the sausage in a skillet on the stove top until cooked and crumbled. Drain. Add the sausage, spinach, 2 cans of tomatoes, broth, and cream cheese to a 6-quart slow cooker. Stir to combine. Cook in the slow cooker, on low for 5 hours, stirring twice during cooking. Add the tortellini in the last 15 to 30 minutes of cooking time and cook until they are tender.

CROCKPOT SAUSAGE TORTELLINI SOUP

Steps:

• Place all of the ingredients in your slow cooker and stir them up just a little bit to make sure that the tortellini is covered by the broth. Cook on high for about 3 hours or on low for 5-6 hours, until the tortellini is cooked and soft.
• Right before serving, stir the soup to fully incorporate the cream cheese and make sure it is melted completely.

CROCK POT CREAMY TORTELLINI SAUSAGE STEW (+VIDEO)

Steps:

• Brown and crumble ground Italian sausage. Season with salt and pepper. Drain excess grease. Place cooked sausage into the bottom of a 4-quart crock pot.
• Pour in chicken broth.
• Add in Italian diced tomatoes. Then pour into crock pot. Top with chunks of cream cheese.
• Sprinkle Italian seasoning and garlic salt onto soup mixture. Top with frozen cheese tortellini and baby spinach.
• Cover and cook on low for 3-4 hours.
• Uncover and stir well. If cream cheese isn't fully melted, cover and allow to cook for additional 20 minutes.
• Then serve! Top with shredded Parmesan cheese (optional).

EASY SLOW-COOKER TORTELLINI

Steps:

• Heat a skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Transfer sausage to a slow cooker.
• Pour diced tomatoes, tortellini, Neufchatel cheese, spinach, and chicken broth into the slow cooker, making sure to chunk up cheese throughout the mixture.
• Cover and cook on Low until tortellini has become tender, 4 to 6 hours.

SLOW COOKER ITALIAN SAUSAGE TORTELLINI

Steps:

• . Heat a pan over medium high heat and then add in the Italian sausage. Break it up with a wooden spoon (I use this tool*). Add in the diced onion. Once the sausage is browned and the onion is soft transfer it to the slow cooker.
• Pour the frozen tortellini evenly over the top. Dump the tomatoes evenly over the top of the tortellini. Don't stir.
• . Cover and cook on low for 3-4 hours or on high for 2 hours.
• Remove the lid and stir in the half and half.
• . Scoop onto plates or bowls and sprinkle each individual serving with 1 1/2 Tbsp of mozzarella cheese, if desired.

SLOW COOKER CREAMY TORTELLINI SOUP

Steps:

• Place the browned sausage, onion, carrots, celery, garlic, Italian seasoning, beef bouillon powder, salt, and broth in a 6-quart / litre slow cooker bowl. Cover and cook on high for 4 hours or low for 7 hours.
• Uncover and skim any fat that is sitting on the top of the soup with a spoon; discard. Stir in the cornstarch mixture with the evaporated milk (or half and half or cream). Add the tortellini and mix well. Cover again and cook on HIGH heat setting for a further 45 minutes until the soup has thickened, and the tortellini is soft and cooked through.
• Add in the spinach, pressing the leaves down to completely submerse into the liquid. Cover again for a further 5-10 minutes until the leaves have wilted.
• Pour in milk in 1/3 cup increments, as needed, to reach your desired thickness and consistency (I needed 1 cup); taste test and season with extra salt ONLY if needed, and pepper to suit your tastes.
• Serve with crusty warmed bread

CROCK POT SAUSAGE & CHEESE TORTELLINI

Steps:

• 1. Take your cream cheese or Neufchâtel out of the fridge, and let it sit while you quickly brown your meat. 2. Add the sausage and tortellini to your Crock Pot. Pour the tomatoes, liquid and all, and broth over the top. Add your cream cheese to the Pot in chunks. 3. Give your Crock Pot a good stir to get everything evenly distributed, making sure the liquids are adequately covering the tortellini. 4. Cook on LOW for a total of 4 1/2 hours. Stir at 2 hours, and again at 4 hours, removing the lid for the last 30 minutes of cooking. This will give the sauce some time to thicken up.