Creamy Crockpot Tortellini Alfredo
A warm and comforting dish made with cheesy tortellini and creamy Alfredo sauce, effortlessly cooked in a slow cooker - perfect for family dinners or cozy nights in.
Ingredients
Main Ingredients
- 20 oz refrigerated cheese tortellini
- 2 1/2 cups heavy cream
- 4 tbsp unsalted butter
- 4 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp Italian seasoning
- 1/2 tsp crushed red pepper flakes (optional) Add for extra heat.
- 1 1/4 cups grated Parmesan cheese
- 2 cups fresh spinach Add 10 minutes before serving.
- 1/3 cup chopped sun-dried tomatoes (optional)
- to taste fresh parsley, for garnish
Instructions
Cooking
- In a slow cooker, add the heavy cream, butter, garlic, salt, pepper, Italian seasoning, and red pepper flakes.
- Stir in the Parmesan cheese until combined.
- Add the tortellini and sun-dried tomatoes (if using), and gently mix to coat everything well.
- Cover and cook on LOW for 2 to 3 hours until the tortellini is tender.
- About 10 minutes before serving, stir in the fresh spinach and let it wilt.
- Garnish with fresh parsley and extra Parmesan before serving warm.
Notes
For added flavor, consider using homemade chicken or vegetable broth in place of some of the heavy cream. Make sure to stir the dish occasionally while cooking to prevent sticking. If you prefer a lighter version, you can substitute half-and-half for some of the heavy cream. Leftovers can be refrigerated for up to 3 days.