Description
A simple and creamy dish made with cheese tortellini, heavy cream, and fresh spinach, perfect for busy weeknights.
Ingredients
Scale
- 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)
- 1 1/4 cups grated Parmesan cheese
- 2 cups fresh spinach
- 1/3 cup chopped sun-dried tomatoes (optional)
- Fresh parsley, for garnish
Instructions
- In your slow cooker, add the heavy cream, butter, minced garlic, salt, pepper, Italian seasoning, and red pepper flakes. Stir until well mixed.
- Slowly stir in the grated Parmesan cheese until combined with the cream mixture.
- Add the tortellini and sun-dried tomatoes, mixing gently to coat the tortellini in the sauce.
- 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 to wilt.
- Garnish with fresh parsley and extra Parmesan cheese, then serve warm and enjoy.
Notes
Make it ahead by prepping in the morning and letting it cook during the day. Leftovers can be stored in an airtight container for 3 to 4 days.
- Prep Time: 15 minutes
- Cook Time: 150 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 20g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 90mg
Keywords: slow cooker, tortellini, alfredo, creamy pasta, vegetarian dinner