Quick Tortellini Pasta Crockpot Recipe!

Ingredients

• 2 package Five‑Cheese Tortellini (Approximately 9 oz (250 g) each, thawed if frozen)
• 1 package Cream Cheese (8 oz (226 g), softened at room temperature)
• 1 can Petite Diced Tomatoes (14.5 oz can, flavored with basil and garlic)
• 1 tsp Garlic Powder (Adjust to taste)
• 1 tsp Onion Powder (Adjust to taste)
• 1 tsp Italian Seasoning (Blend of herbs, optional)
• 2 cups Baby Spinach (Packed, fresh)
• 2 cups Mozzarella Cheese (Shredded, about 8 oz)
• 4 cups Chicken Broth (Low‑sodium, whole‑container (32 oz))

Instructions

1. Gather and Prep Ingredients

   Measure out all ingredients, soften the cream cheese, and rinse the baby spinach if needed.

   Time: PT5M

2. Create the Base Sauce in the Crock‑Pot

   Add the softened cream cheese, canned diced tomatoes, garlic powder, onion powder, and Italian seasoning to the crock‑pot. Stir until the cream cheese begins to break down.

   Time: PT5M

3. Add Pasta, Spinach, Cheese, and Broth

   Pour the tortellini over the sauce, sprinkle the shredded mozzarella, add the baby spinach, and then pour in the chicken broth. Give a gentle stir to distribute everything evenly.

   Time: PT5M

4. Cook on High

   Cover the crock‑pot and set it to HIGH for 2 hours 30 minutes. Do not lift the lid during cooking unless you need to stir once halfway through.

   Time: PT2H30M

5. Finish and Serve

   When the cooking time is up, check that the tortellini are tender and the cheese is fully melted. Spoon into bowls and enjoy immediately.

   Time: PT5M

Nutrition Facts

Calories

583

Protein

16 g

Carbohydrates

32 g

Fat

24 g

Fiber

0.8 g