Description
A warm, cheesy bowl of tortellini tucked into a slow cooker, delivering rich, restaurant-style Alfredo without the hassle.
Ingredients
- 20 oz refrigerated cheese tortellini
- 2 1/2 cups heavy cream
- 4 tbsp unsalted butter
- 4 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp Italian seasoning
- 1/2 tsp crushed red pepper flakes (optional)
- 1 1/4 cups grated Parmesan cheese
- 2 cups fresh spinach
- 1/3 cup chopped sun-dried tomatoes (optional)
- Fresh parsley, for garnish
Instructions
- Place the heavy cream, butter, minced garlic, salt, pepper, Italian seasoning, and crushed red pepper flakes (if using) into the slow cooker. Stir to combine.
- Add the grated Parmesan cheese and stir until mostly melted and integrated into the cream mixture.
- Gently fold in the refrigerated tortellini and the chopped sun-dried tomatoes, if using. Make sure all the pasta is coated in the sauce.
- Cover the slow cooker and cook on LOW for 2 to 3 hours, checking near the 2-hour mark for tenderness.
- About 10 minutes before serving, stir in the fresh spinach. Cover and let it wilt.
- Taste and adjust seasoning. Garnish with chopped fresh parsley and extra Parmesan. Serve warm.
Notes
Use half-and-half for a lighter version, but the sauce may be thinner. Freshly grated Parmesan yields the best melting and flavor. Frozen tortellini can be used with additional cooking time.