Go Back
- 2 cups of cheese tortellini (fresh or frozen) - 1 can (28 oz) of crushed tomatoes - 1 can (15 oz) of coconut milk or heavy cream Cheese tortellini serves as the heart of this dish. You can use fresh or frozen tortellini. Both options work well, giving you a rich, cheesy bite. Crushed tomatoes add a deep, tangy flavor. This forms the base of our creamy sauce. You can choose between coconut milk for a hint of sweetness or heavy cream for a rich texture. - 1 medium onion, diced - 3 cloves of garlic, minced - 1 teaspoon dried basil - 1 teaspoon dried oregano - 1/2 teaspoon red pepper flakes (optional) - Salt and pepper to taste Diced onion and minced garlic bring warmth and depth to the dish. They sauté nicely and fill your kitchen with a lovely aroma. Dried basil and oregano add classic Italian flavors. Red pepper flakes can give a nice kick, but you can skip them if you prefer a milder taste. Be sure to adjust salt and pepper to enhance the dish's overall flavor. - 1 cup fresh spinach, roughly chopped - Grated Parmesan cheese for serving Chopped spinach adds a pop of color and nutrition. It wilts beautifully into the dish, creating contrast with the creamy sauce. Finally, grated Parmesan cheese on top adds an extra layer of flavor. It melts into the dish, making each bite even more delightful. Start by combining the crushed tomatoes, coconut milk, and vegetable broth in your slow cooker. Use a large spoon to mix them well. This creamy base gives the dish a rich flavor. The crushed tomatoes add sweetness, while coconut milk brings creaminess. The vegetable broth adds depth, making this dish taste amazing. Next, add the diced onion and minced garlic to the slow cooker. Stir in the dried basil, oregano, red pepper flakes, salt, and pepper. The onion and garlic will infuse the dish with great flavor as it cooks. The herbs add warmth and aroma. If you like some heat, the red pepper flakes are a nice touch. Cook the mixture on low for 4 hours or on high for 2 hours. You want the onion to become soft and translucent. After this time, stir in the cheese tortellini and chopped spinach. Cover and cook for an additional 30 minutes on high. This will cook the tortellini perfectly. Once done, give it a gentle stir and taste. Adjust the salt and pepper as needed. Serve with freshly grated Parmesan cheese on top for extra flavor. Adjust the seasoning to fit your taste. After cooking, taste the dish. If it lacks flavor, add salt and black pepper. Fresh herbs like basil or parsley can also boost the taste. You could sprinkle them over the top when serving. This simple step can make a big difference. Slow cookers vary in heat levels. For some models, 4 hours on low may be too much. Check the dish at 3 hours to see if the onion is soft. If you’re in a hurry, use the high setting for 2 hours. Always keep an eye on it to avoid overcooking. Want to switch it up? Add cooked chicken, sausage, or beans for protein. You can also toss in other veggies like bell peppers or zucchini. If you prefer a richer taste, use heavy cream instead of coconut milk. These changes can create a new twist on your creamy tomato tortellini. {{image_2}} You can add protein to your creamy tomato tortellini. Chicken and sausage work well. Cook the chicken first, then shred it into the dish. If you use sausage, slice it and brown it before adding. For a meatless option, try canned beans. Black beans or cannellini beans add protein and fiber. Simply stir them in with the tortellini. To make this dish vegetarian or vegan, swap the coconut milk or heavy cream for plant-based milk. Almond or oat milk can work, but coconut milk adds a nice creaminess. For cheese lovers, use vegan cheese or nutritional yeast for a cheesy taste. This way, you keep the meal rich and satisfying without dairy. Experimenting with herbs and sauces can change your dish's flavor. Fresh basil or parsley can brighten the meal. Add a splash of balsamic vinegar for tang. You can also try adding a tablespoon of pesto for a fresh twist. Don't hesitate to mix in different spices, like thyme or rosemary, for depth. Each change gives you a new taste adventure. To enjoy your Slow Cooker Creamy Tomato Tortellini, you need to reheat it well. The best method is to use the stove. Pour the leftovers into a pot. Heat on low, stirring often. This helps keep the tortellini from sticking. You can also use the microwave. Place it in a microwave-safe bowl. Heat for 1-2 minutes, stirring halfway. Check if it’s warm throughout before serving. If you want to save some for later, freezing is a great option. First, let the dish cool completely. Then, transfer it to an airtight container. Leave some space at the top for expansion. You can also use freezer bags. Squeeze out the air to prevent freezer burn. Label the container with the date. Store in the freezer for up to 3 months. Leftovers of this dish last about 3-4 days in the fridge. Make sure to store it in an airtight container. If you freeze it, it stays good for about 3 months. Always check for signs of spoilage before eating. If it smells off or looks strange, it's best to throw it out. Yes, you can use frozen tortellini in this recipe. There’s no need to thaw it first. Just toss it into the slow cooker with the other ingredients at the end of cooking. It will cook perfectly in the sauce, absorbing all the flavors. If you want to swap out coconut milk, heavy cream is a great option. You can also use any plant-based milk, like almond or oat milk. Just keep in mind that these alternatives may change the flavor a bit. Choose what fits your taste best. To make this dish gluten-free, look for gluten-free tortellini available in stores. You can also use gluten-free pasta. For the broth, ensure you select a gluten-free vegetable broth. With these swaps, you can enjoy your creamy tomato tortellini without worry! This blog post covers a delicious slow cooker recipe featuring cheese tortellini, crushed tomatoes, and coconut milk. You learned how to prepare the base, add aromatics, and cook it to perfection. Tips for texture, serving ideas, and variations like protein additions were shared. Storing and reheating leftovers was also discussed. Embrace this tasty dish and enjoy trying the various options. Cooking should be fun and easy!

Slow Cooker Creamy Tomato Tortellini

Indulge in the comfort of Slow Cooker Creamy Tomato Tortellini, a delightful dish that's easy to prepare and packed with flavor! With just a handful of ingredients like cheese tortellini, crushed tomatoes, and coconut milk, you can create a rich, creamy meal that everyone will love. Ready to savor the deliciousness? Click through for the full recipe and make this tasty dinner tonight! #SlowCookerRecipe #TomatoTortellini #EasyMeals #ComfortFood
Print Recipe Pin Recipe

Ingredients
  

2 cups of cheese tortellini (fresh or frozen)

1 can (28 oz) of crushed tomatoes

1 can (15 oz) of coconut milk or heavy cream

1 cup of vegetable broth

1 medium onion, diced

3 cloves of garlic, minced

1 teaspoon dried basil

1 teaspoon dried oregano

1/2 teaspoon red pepper flakes (optional)

Salt and pepper to taste

1 cup fresh spinach, roughly chopped

Grated Parmesan cheese for serving

Instructions
 

In the slow cooker, combine the crushed tomatoes, coconut milk, and vegetable broth. Mix well to combine.

    Add the diced onion and minced garlic to the slow cooker. Stir in the dried basil, oregano, red pepper flakes (if using), salt, and pepper.

      Cook on low for 4 hours or on high for 2 hours, until the onion is translucent and the flavors have melded.

        After the cooking time, stir in the cheese tortellini and spinach. Cover and cook for an additional 30 minutes on high, or until the tortellini is cooked through.

          Once the tortellini is done, give the mixture a gentle stir. Taste and adjust seasoning with more salt and pepper as desired.

            Serve in bowls, topped with freshly grated Parmesan cheese.

              Prep Time: 15 minutes | Total Time: 4.5 hours | Servings: 4-6