This is a family fave for sure! Don't skip over this simple crockpot pasta dish.
What You Need:
-1 lb. Italian Sausage (We use HOT for the spice, but you can use MILD whichever you like best!)
-1lb Frozen Three-Cheese Tortellini (The Buitoni kind is in the specialty refrigerated case in the deli area of the grocery store. Make sure you FREEZE them.)
-32 oz. Low Sodium Chicken Broth
-2 Cans Diced Tomatoes – The kind that are seasoned with basil, garlic & oregano. If you don’t have the seasoned ones, you’ll need to add in your own seasonings.
-8-12 oz. Cream Cheese
-Grated Parmesan Cheese or Mozzarella (not pictured) for topping!
Steps To Take:
1. Take your cream cheese out of the fridge, and let it sit while you quickly brown your meat. (I usually do this the night before and just have it ready in the fridge.)
2. Add the sausage and tortellini to your Crock Pot. Pour the tomatoes, liquid and all, and broth over the top. Add your cream cheese to the Pot in chunks.
3. Give your Crock Pot a good stir to get everything evenly distributed, making sure the liquids are adequately covering the tortellini.
4. Cook on LOW for a total of 3 1/2 – 4 hours. (I usually throw this on and then run and do all my errands for the day and it's ready by the time Mason is home from work and Kenz and I are done running errands. Perfect timing and easy cleanup when you use a crockpot liner!)
NOTE: Stir at 1 1/2 hours, and again at 3 hours, removing the lid for the last 30 minutes of cooking. This will give the sauce some time to thicken up. You can leave the lid off longer if you need more thickening time, but stir every so often.
XO,
B.
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