Ingredients
Scale
- 1 pound (450g) Italian sausage links, casings removed
- 20 oz (560g) cheese tortellini (fresh or frozen)
- 1 can (14.5 oz) diced tomatoes, drained
- 1 cup (240ml) heavy cream or evaporated milk
- 1 cup (100g) shredded mozzarella cheese
- 1/2 cup (50g) grated Parmesan cheese
- 1 teaspoon Italian seasoning
- 3 cloves garlic, minced
- Salt and pepper to taste
- Fresh basil or parsley for garnish (optional)
Instructions
- Remove the casings from the sausage links. In a skillet, brown the sausage over medium heat until fully cooked, breaking it apart with a spatula. Drain excess fat and set aside.
- Transfer the cooked sausage to the crockpot. Add the drained diced tomatoes, minced garlic, Italian seasoning, salt, and pepper. Pour in the heavy cream or evaporated milk, and stir well to combine.
- Cover and cook on low for about 2 hours. About 30 minutes before serving, stir in the cheese tortellini and shredded mozzarella. Cover again and cook until the tortellini are tender and cheese is melted, approximately 30 minutes.
- Sprinkle grated Parmesan cheese over the top and garnish with freshly chopped basil or parsley. Serve hot for a creamy and hearty pasta dish everyone will love.
Notes
- Use fresh or frozen tortellini; adjust cooking time accordingly.
- Add red pepper flakes for a spicy kick.
- Stir in extra cheese or cream cheese for an even richer sauce.
- Prep Time: 15 minutes
- Cook Time: 2 hours 30 minutes
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Italian-American
- Diet: Any
Nutrition
- Serving Size: 1 bowl
- Calories: 520 kcal Kcal
- Sugar: 4g
- Sodium: 950mg
- Fat: 28g
- Saturated Fat: 13g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 95mg