Sausage and Spinach Cheese Tortellini

Editor
This easy slow cooker recipe is irresistable!
Sausage-and-Spinach  Cheese Tortellini
Time Inc. Books

Even the leftovers are amazing.—Phyllis Good, author of Stock the Crock

101 Best Slow Cooker Recipes

 

Ready in
4 h 30 m
4
Servings
1625
Calories Per Serving
Deliver Ingredients

Notes

This recipe has room for delicious flexibility. Substitute diced tomatoes with zesty green chiles for diced Italian tomatoes.

Substitute another sausage, such as sun-dried tomato and basil, bratwurst, spinach and feta, and orange Sicilian sausages. Any of those varieties work in this recipe, giving just a subtly different tilt to the overall flavor.

Make It Gluten-Free: gluten-free cheese tortellini is available. Track it down, and your gluten-intolerant friends will thank you forever.

Make It Vegetarian: substitute a plant-based sausage for the Italian sausage.

Ingredients

  • 1 1⁄4 to 1 1⁄2 pounds of your choice of sweet or hot Italian sausage, cut into 1⁄4-inch-thick slices
  • 1 (38-ounce) package cheese tortellini
  • 3 Cups low-sodium chicken broth
  • 2 (14.5-ounce) cans diced Italian tomatoes, undrained
  • 1 (8-ounce) package cream cheese, cubed
  • 2 Cups fresh spinach, chopped; set aside 3 to 4 tablespoons for topping

Directions

Grease the interior of the slow cooker crock with butter or nonstick cooking spray.

If you have time, brown the sausage slices in a skillet over medium. Use a slotted spoon to transfer the sausage to the prepared crock. Discard the drippings. Note: If you don’t have time to brown the sausage, you can put the sausage slices straight into the crock.

Add the tortellini, broth, tomatoes and their juice, and the cubed cream cheese to the crock. Stir well.

Cover. Cook on Low 3 to 4 hours or until the pasta is cooked tender but not mushy.

Stir in the chopped spinach just before serving, reserving several tablespoons as topping.

Top each individual serving with a scattering of chopped fresh spinach to add flavor and bright green beauty.

Excerpted from Stock the Crock by Phyllis Good. Copyright © 2017 Oxmoor House.

Nutritional Facts

Total Fat
89g
100%
Sugar
10g
N/A
Saturated Fat
39g
100%
Cholesterol
294mg
98%
Protein
68g
100%
Carbs
140g
47%
Vitamin A
421µg
47%
Vitamin B12
2µg
36%
Vitamin B6
0.9mg
43.9%
Vitamin C
33mg
55%
Vitamin D
0.3µg
0.1%
Vitamin E
2mg
11%
Vitamin K
83µg
100%
Calcium
583mg
58%
Fiber
9g
37%
Folate (food)
97µg
N/A
Folate equivalent (total)
379µg
95%
Folic acid
167µg
N/A
Iron
8mg
45%
Magnesium
118mg
29%
Monounsaturated
33g
N/A
Niacin (B3)
16mg
82%
Phosphorus
949mg
100%
Polyunsaturated
9g
N/A
Potassium
1343mg
38%
Riboflavin (B2)
1mg
80%
Sodium
2742mg
100%
Thiamin (B1)
3mg
100%
Zinc
6mg
42%