Creamy Crockpot Tortellini Alfredo (Printable Version)
Slow-cooked tortellini in creamy Alfredo sauce with fresh spinach and Parmesan cheese.
# Ingredients Required:
→ Pasta
01 -
570 g refrigerated cheese tortellini
→ Dairy
02 -
480 ml heavy cream
03 -
115 g cream cheese, cubed
04 -
50 g freshly grated Parmesan cheese
→ Liquids
05 -
240 ml chicken broth
→ Produce & Seasonings
06 -
3 cloves garlic, minced
07 -
5 ml Italian seasoning
08 -
120 g fresh spinach
09 -
2.5 ml salt
10 -
2.5 ml ground black pepper
11 -
1.25 ml red pepper flakes (optional)
# Guide to Cooking:
01 -
Add heavy cream, chicken broth, cream cheese cubes, minced garlic, and Italian seasoning to the crockpot and stir until combined.
02 -
Cover and cook on low for 2 to 3 hours, stirring occasionally to ensure cream cheese melts and blends smoothly.
03 -
Stir in tortellini gently to coat with sauce, then continue cooking on low for 20 to 30 minutes until pasta is tender.
04 -
Mix in Parmesan cheese and fresh spinach, allowing the spinach to wilt into the sauce.
05 -
Adjust seasoning with salt, black pepper, and red pepper flakes as desired.
06 -
Serve immediately, optionally garnishing with additional Parmesan or herbs.
# Extra Suggestions:
01 -
Stir occasionally during cooking for a smoother sauce.