Best 14 Slow Cooker Tortellini Recipes

SLOW-COOKER CHICKEN ALFREDO TORTELLINI

Steps:

• Spray 6-quart slow cooker with cooking spray. Place chicken breast in slow cooker. Season with salt and pepper. Top with mushrooms, then chicken broth.
• In medium bowl, mix Alfredo sauce and garlic. Pour over chicken and mushrooms. Cover; cook on Low heat setting 5 hours.
• Shred chicken with 2 forks. Add cheese tortellini and spinach to slow cooker; stir. Cover; cook about 10 minutes or until pasta is cooked.
• Top servings with Parmesan cheese, and enjoy.

SLOW COOKER CHEESY TORTELLINI

Steps:

• In a slow cooker, mix together pasta sauce, crushed tomatoes, chicken broth, and Italian seasoning.
• Add in chicken breasts, then cook on low for 3-4 hours or until chicken is completely cooked all the way through.
• Remove chicken from slow cooker and dice. Add chicken back to the slow cooker and add in tortellini and top with shredded cheese. Cook on low for another 15 minutes (until the tortellini is tender and cheese is melted).
• Serve topped with grated Parmesan cheese and fresh parsley.

SLOW-COOKER MEATBALLS AND TORTELLINI

Steps:

• In large bowl, mix Meatball ingredients. Shape mixture into 12 round meatballs.
• In 6-quart slow cooker, mix diced tomatoes, tomato paste, broth, Italian seasoning, 1 teaspoon salt and 1/4 teaspoon pepper. Add meatballs to slow cooker.
• Cover and cook on High heat setting 3 hours or on Low heat setting 6 hours or until meatballs are completely cooked through.
• Add tortellini; cover and cook 10 to 15 minutes or until soft.
• Serve meatballs and tortellini with Parmesan cheese and basil.

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 BEEF-TORTELLINI SOUP

Steps:

• In 3 1/2- to 4-quart slow cooker, add beef, onion, carrot, celery, garlic, sugar, tomatoes and beef consommé in order listed.
• Cover; cook on Low heat setting 8 to 9 hours.
• About 25 minutes before serving, stir in basil, frozen tortellini and green beans. Increase heat setting to High. Cover; cook about 25 minutes or until beans are tender.

SLOW COOKER TORTELLINI

Steps:

• Line a 5- to 6-quart slow cooker with a Reynolds® Slow Cooker Liner; set aside.
• Add the roasted peppers, broth, beans, tomatoes, artichoke hearts, celery, onions, olive oil, and garlic to the lined-slow cooker. Stir gently with a wooden spoon or rubber scrapper to combine.
• Cover and cook on high for 5 hours.
• Stir in Swiss chard and tortellini gently with a rubber spatula and cook 7 to 9 minutes more or until pasta is just al dente. Serve with Parmesan cheese and Parmesan Crisps, if desired.
• Parmesan Crisps: Preheat oven to 375 degrees F. Line two large baking sheets with Reynolds® Parchment Paper. In a small bowl, combine Parmesan cheese, fresh thyme or rosemary, and black pepper. Spoon the cheese mixture into 12 portions, 4 inches apart onto prepared baking sheets. Pat each cheese portion into a 5-inch circle. Bake 4 to 6 minutes or until bubbly and golden brown. Let stand on baking sheet until completely cooled. Carefully remove crisps from parchment paper.

SLOW-COOKER ITALIAN TORTELLINI STEW

Steps:

• In 4 to 6-quart slow cooker, combine all ingredients except basil and tortellini; mix well.
• Cover; cook on low setting for 6 to 8 hours.
• About 20 minutes before serving, stir basil and tortellini into stew. Increase heat setting to high; cover and cook an additional 20 minutes or until tortellini are tender.

SLOW-COOKER CHEESY BUTTERNUT SQUASH AND TORTELLINI SOUP

Steps:

• Spray or grease 4-quart or larger slow cooker. Add onion, garlic, apple, squash, carrots, chicken broth, milk, beer, crushed red pepper flakes, rosemary, salt and pepper.
• Cover; cook on Low heat setting 4 to 6 hours or High heat setting 2 to 4 hours. Squash should be tender.
• Transfer soup to blender; puree until smooth. Return to slow cooker.
• Add tortellini and cheeses; stir to combine. Cover; cook on High heat setting about 10 minutes or until tortellini is soft.
• Ladle into bowls; garnish with extra cheese, if desired. Serve with crusty bread.

CHEESY SLOW-COOKER TORTELLINI

Steps:

• Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
• Place cooked ground beef, pasta sauce, and diced tomatoes into the bottom of a slow cooker. Cover and cook on High until reduced, 4 to 6 hours, or 6 to 8 hours on Low.
• Pour tortellini and mozzarella cheese into the slow cooker. Cook on High until tortellini are tender, about 15 minutes.

SLOW-COOKER SPINACH-MUSHROOM TORTELLINI

Steps:

• Spray 4 1/2- to 5-quart slow cooker with cooking spray. Mix mushrooms, onions, melted butter, soy sauce, salt and pepper in cooker. Pour vegetable broth over vegetable mixture.
• Cover; cook on Low heat setting 7 to 8 hours or until vegetables are very tender and browned.
• Stir in tortellini and cream cheese. Cover; cook on Low heat setting 15 minutes. Cook and stir 14 to 16 minutes longer or until tortellini are tender. Stir in spinach. Let stand 5 minutes. Top with Parmesan cheese and basil.

SLOW COOKER ITALIAN SAUSAGE AND TORTELLINI SOUP

Steps:

• Brown italian sausage in large skillet over medium-high heat. Drain fat. Transfer to 4 or 5 quart slow cooker.
• Add undrained tomatoes, water, and onion soup.
• Cover; cook on low for 8 to 10 hours or on high for 4 to 5 hours.
• If using low heat, turn slow cooker to high. Stir in kale and tortellini into soup. Cover and cook for 15 minutes more. Garnish with grated Parmesan cheese.

SLOW-COOKER CHICKEN AND VEGETABLE TORTELLINI STEW

Steps:

• Layer carrots, garlic, chicken, fennel and beans in 3 1/2- to 4-quart slow cooker. Sprinkle with salt and pepper. Pour broth and water over ingredients.
• Cover and cook on low heat setting 6 to 8 hours or until chicken is no longer pink in center.
• About 20 minutes before serving, stir tortellini, spinach, onions and basil into chicken mixture. Cover and cook on high heat setting 15 to 20 minutes or until tortellini are tender. Sprinkle individual servings with Parmesan cheese.

CREAMY SLOW COOKER TORTELLINI SOUP RECIPE - (4.5/5)

Steps:

• Place dry white sauce mix in a 3-1/2- or 4-quart slow cooker. Gradually add the water to the white sauce mix, stirring until smooth. Stir in broth, mushrooms, onion, garlic, basil, salt, oregano, and cayenne pepper. Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2-1/2 to 3 hours. Stir in dried tortellini. Cover and cook on low-heat setting for 1 hour more or high-heat setting for 45 minutes more. Stir in evaporated milk and fresh spinach. If desired, sprinkle individual servings with black pepper and Parmesan cheese. Makes 4 servings.

SLOW COOKER CREAMY TORTELLINI SPINACH SOUP

Steps:

• Add the carrots, onion, garlic, spices, tomatoes and broth to the slow cooker.
• Cover and cook on low until the carrots are tender, 3-6 hours (time varies depending on your slow cooker. If you cook it for longer - say, 8 hours - it won't hurt).
• Add the tortellini to the slow cooker, stir to combine, cover, and cook on high 20 minutes.
• Add the spinach, stir until wilted, cover again, and cook another 5 minutes.
• Warm the half and half in the microwave for 30 seconds. Add the cream, mozzarella, and Parmesan to the slow cooker. Stir until thoroughly combined and turn off the heat.
• Remove bay leaf. Season with additional salt and pepper to taste.
• If adding sausage, place a large skillet over medium-high heat. Once hot, add sausage to the pan and brown, breaking into small pieces with a spatula or wooden spoon as it cooks. Add cooked sausage to individual servings.