Slow Cooker Sausage Cheese Tortellini (Printable Version)
# What You'll Need:
→ Main
01 -
450 grams lean turkey sausage
02 -
540 grams frozen cheese tortellini
03 -
90 grams baby spinach leaves
04 -
820 grams diced tomatoes, drained
05 -
830 milliliters chicken broth
06 -
1/2 teaspoon salt
07 -
1/4 teaspoon ground black pepper
08 -
1 teaspoon Italian seasoning
09 -
225 grams cream cheese, cubed
10 -
110 grams shredded Mozzarella cheese
# Step-by-Step Directions:
01 -
In a large skillet over medium-high heat, cook and crumble the turkey sausage until well browned. Drain any excess grease.
02 -
Grease the interior of a 7-litre slow cooker. Arrange the frozen cheese tortellini evenly on the bottom.
03 -
Distribute the cooked sausage over the tortellini. Top with baby spinach leaves and drained diced tomatoes.
04 -
Pour chicken broth over the layers. Sprinkle with salt, pepper, and Italian seasoning.
05 -
Arrange the cubed cream cheese evenly over the top, ensuring it remains on the surface.
06 -
Cover and cook on low for up to 5 hours or high for 3 to 4 hours, undisturbed for the first 2 hours.
07 -
After 2 hours, stir gently a few times during cooking to prevent pasta from sticking.
08 -
Once cooking is complete, evenly sprinkle shredded Mozzarella cheese across the surface. Remove lid and let stand for 15 to 20 minutes before serving.
09 -
Portion into warm bowls and enjoy immediately.
# Helpful Notes:
01 -
For added depth, sauté chopped onion and minced garlic with the sausage.
02 -
Spicy Italian sausage can be substituted for enhanced flavour.
03 -
Keep leftovers refrigerated in an airtight container for up to 2 days.