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Easy Crockpot Tortellini Alfredo Recipe

Crockpot Tortellini Alfredo

iamwinfred
This Crockpot Tortellini Alfredo delivers pillowy cheese tortellini swimming in a rich, creamy sauce — all made effortlessly in your slow cooker. With just 10 minutes of prep, you can set it and forget it while the crockpot does all the work, filling your home with the irresistible aroma of garlic and Parmesan. Sun-dried tomatoes and fresh spinach add color and depth, making this a complete one-pot dinner the whole family will love.
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Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Course Main Course
Cuisine Italian
Servings 6 servings
Calories 520 kcal

Equipment

  • 6-quart slow cooker Programmable model recommended for automatic warm setting
  • Cutting board
  • Sharp knife
  • Measuring cups and spoons
  • Wooden spoon or silicone spatula
  • Garlic press (optional)

Ingredients
  

  • 20 oz refrigerated cheese tortellini 567g; do not use frozen
  • 2 cups heavy cream 480ml; or use half-and-half for a lighter version
  • 1 cup chicken broth 240ml
  • 4 tbsp butter 57g; cut into tablespoon-sized pieces
  • 4 garlic cloves minced; fresh strongly recommended over jarred
  • 1.5 cups Parmesan cheese freshly grated; about 150g; do not use pre-grated
  • 2 cups fresh spinach about 60g, roughly chopped
  • 1 cup sun-dried tomatoes drained and chopped; oil-packed preferred for richer flavor
  • 1 tsp Italian seasoning
  • salt to taste; start with ½ tsp
  • black pepper to taste

For garnish

  • fresh basil torn leaves; for serving
  • red pepper flakes (optional) for heat

Instructions
 

  • Lightly grease the inside of your 6-quart slow cooker with butter or cooking spray to prevent sticking and ease cleanup.
  • Add the butter pieces to the bottom of the crockpot, then pour in the heavy cream and chicken broth. Stir in the minced garlic, Italian seasoning, salt, and pepper.
  • Add the refrigerated cheese tortellini in an even layer, then scatter the drained and chopped sun-dried tomatoes on top.
  • Cover and cook on LOW for 1.5 to 2 hours until the tortellini are tender and plump — avoid lifting the lid during cooking.
  • Gently stir, then gradually add the grated Parmesan, stirring constantly to melt smoothly, and fold in the chopped spinach.
  • Replace the lid and cook on LOW for another 15–20 minutes until the spinach is wilted and cheese fully melted, then rest for 5 minutes before serving.
  • Ladle into bowls, top with torn fresh basil and optional red pepper flakes, and serve immediately while hot and creamy.

Notes

  • Use refrigerated tortellini only — frozen releases too much water and makes the sauce watery.
  • Always cook on LOW, never HIGH, to prevent the cream from separating or curdling.
  • Grate Parmesan fresh from a wedge — pre-grated contains anti-caking agents that cause grittiness.
  • Add Parmesan gradually while stirring; dumping it all at once causes clumping.
  • Don't peek during cooking — every lid lift releases heat and adds ~15 minutes to cook time.
  • Add spinach in the last 15 minutes only so it stays vibrant green rather than turning army-colored.
  • If the sauce thickens too much, loosen with a splash of heavy cream (not water, which dilutes flavor).
  • To add protein, stir in diced rotisserie chicken or cooked shrimp in the last 30 minutes.
  • Leftovers keep refrigerated for 3–4 days; reheat gently with 2–3 tablespoons of cream stirred in.
  • Freezing is not recommended — cream-based sauces separate and turn grainy after thawing.

Nutrition

Serving: 1ServingCalories: 520kcalCarbohydrates: 38gProtein: 18gFat: 32gSaturated Fat: 19gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 105mgSodium: 680mgPotassium: 420mgFiber: 2gSugar: 4gVitamin A: 35IUVitamin C: 12mgCalcium: 30mgIron: 12mg
Keyword creamy tortellini, crockpot pasta recipe, crockpot tortellini alfredo, easy weeknight dinner, slow cooker pasta
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