Crockpot Tortellini
Caramelized sausage and veggies swim in a creamy tomato based sauce that develops in the crockpot. Fresh spinach and cheese tortellini get added right at the end of cooking for a perfectly comforting meal.
Ingredients
- 20 oz refrigerated tortellini Rana
- 2 tbsp olive oil
- 1 yellow onion diced
- 1 large carrot peeled, diced
- 4 garlic cloves minced
- 1 lb breakfast sausage original, Bob Evan's
- 1 tbsp concentrated tomato paste heaping
- 28 oz crushed tomatoes
- 32 oz chicken stock (1 box) Kitchen Basics
- 1 tbsp sherry cooking wine
- 1 tsp kosher salt
- 1 tsp Italian seasoning
- 1/2 tsp black pepper
- 1 tsp fresh thyme chopped
- 1 bay leaf
- 8 oz cream cheese (1 block) cubed
- fresh baby spinach leaves large handful
Instructions
- Add diced onion and carrot to a pot of olive oil just under medium heat. Cook for 7 minutes.
- Add the breakfast sausage and break up. Cook until the meat is caramelized, about 15 minutes. Stir often.
- Add minced garlic and cook 2 more minutes.
- Add concentrated tomato paste, stir and coat all the veggies and meat.
- Deglaze the pan with the crushed tomatoes and scrape up all the brown bits with a wooden spoon. Add to a crockpot set on low.
- To the crockpot add chicken stock, sherry cooking wine, salt, pepper, Italian seasoning, fresh thyme, cream cheese and bay leaf. Cook for at least 2 hours.
- After 2 hours, remove the bay leaf and whisk until the cream cheese is fully incorporated.
- Boil the refrigerated tortellini on the stove for 3 minutes then rinse under cold water.
- Add the fresh spinach leaves and cooked, drained tortellini to the crockpot. Stir and serve.
Tried this recipe?Let us know how it was!