Ingredients:

  • 1 lb (450g) Frozen Cheese Tortellini
  • 1 (24 oz) jar (680g) Marinara Sauce
  • 1 (10.75 oz) can (305g) Condensed Cream of Mushroom Soup
  • 1 (8 oz) package (225g) Cream Cheese, softened
  • 1/2 cup (120ml) Heavy Cream
  • 1/2 cup (50g) Grated Parmesan Cheese, plus more for serving
  • 1 teaspoon Italian Seasoning
  • 1/2 teaspoon Garlic Powder
  • 1/4 teaspoon Red Pepper Flakes (optional)
  • Salt and Pepper to taste
  • Optional: 1 lb (450g) Italian Sausage, browned and drained
  • Optional: 1 cup (100g) Chopped Spinach

Instructions:

  1. If using sausage, brown it in a skillet and drain off excess grease. Chop any optional vegetables, like spinach.
  2. In the slow cooker, combine marinara sauce, cream of mushroom soup, softened cream cheese, Italian seasoning, garlic powder, and red pepper flakes (if using). Stir well to combine.
  3. Gently fold in the frozen tortellini and browned sausage (if using) into the sauce mixture. Ensure the tortellini is mostly submerged.
  4. Cover and cook on Low for 6-8 hours or on High for 3-4 hours, or until the tortellini is tender and the sauce is heated through. Stir occasionally to prevent sticking.
  5. During the last 30 minutes of cooking, stir in the heavy cream, Parmesan cheese and spinach (if using). Cover and continue cooking until the cheese is melted and the spinach is wilted (if using).
  6. Season with salt and pepper to taste. Serve hot, garnished with extra Parmesan cheese.