A creamy, cheesy, and comforting Crockpot tortellini dinner made effortlessly with cream cheese, broth, and spinach.

Scale

1 (20-oz) package cheese tortellini

3 cups chicken broth

1 (8-oz) block cream cheese, cubed

1 (14-oz) can diced tomatoes, undrained

2 cups spinach, chopped

1 tsp garlic powder

1 tsp Italian seasoning

1/2 tsp salt

1/4 tsp black pepper

Optional: 1 lb cooked Italian sausage

Optional: 1/2 cup Parmesan cheese

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1. Dice cream cheese into cubes and prepare spinach or other add-ins.

2. Add broth, tomatoes, cream cheese, and seasonings to the crockpot; stir.

3. Cook on LOW 4–5 hours or HIGH 2–3 hours until creamy.

4. Add tortellini and spinach; cook 30 minutes more until tender.

5. Stir and serve hot with Parmesan and bread.

Use vegetable broth for vegetarian version.

Add tortellini near the end to prevent overcooking.

Store leftovers up to 3 days refrigerated or freeze 2 months.