Description

This creamy Crockpot Tortellini Alfredo is an effortless, comforting meal perfect for busy days. Tender cheese tortellini simmers slowly in a rich Alfredo sauce blended with cream cheese and heavy cream, while fresh spinach adds a vibrant touch. Finished with Parmesan cheese, garlic powder, and optional red pepper flakes and parsley, this recipe delivers a luscious, flavorful dish with minimal hands-on time.

Ingredients

Scale

Main Ingredients

20 oz cheese tortellini (refrigerated or frozen)
2 cups Alfredo sauce (jarred or homemade)
1 cup heavy cream
4 oz cream cheese, cubed
2 cups fresh spinach
1/2 cup grated Parmesan cheese
1 teaspoon garlic powder
1/4 teaspoon red pepper flakes (optional)
1 tablespoon chopped fresh parsley (optional)

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Instructions

Add Dairy Base: Add the Alfredo sauce, heavy cream, and cubed cream cheese to the crockpot. Stir gently to help the cream cheese start melting into the sauce base.
Add Tortellini: Place the cheese tortellini on top of the sauce mixture without stirring, ensuring they cook evenly on top.
Add Spinach: Spread the fresh spinach evenly over the tortellini to wilt and integrate flavors during cooking.
Cook Low and Slow: Cover and cook on low heat for 3 to 4 hours if using refrigerated tortellini, or 3.5 to 4.5 hours if using frozen, until the tortellini is tender.
Finish and Season: Once cooked, stir in the grated Parmesan cheese and garlic powder thoroughly. Taste and adjust seasoning if needed.
Garnish and Serve: Sprinkle with optional red pepper flakes and chopped fresh parsley for flavor and color. Serve hot immediately.

Notes

Use frozen or refrigerated tortellini according to your preference; just adjust cook time accordingly.
For a lighter version, substitute heavy cream with half-and-half, but the sauce will be less rich.
You can add cooked chicken or mushrooms before cooking for extra protein and flavor.
If the sauce looks too thick at the end, stir in a splash of milk or pasta water to loosen it.
Leftovers store well in the refrigerator for up to 3 days; reheat gently to prevent sauce separation.