Dump frozen cheese tortellini in the crock pot and add 3 other basic ingredients for a meal so incredible your husband will be asking you to make it every week!

This 4-ingredient slow cooker tortellini is the kind of cozy, no-fuss dinner that makes busy weeknights feel special. You literally dump frozen cheese tortellini into your crock pot, add three basic ingredients you probably already have, and let it simmer into a creamy, comforting meal. It’s the kind of dish my Midwestern family asks for again and again, and it’s especially handy on days when you want something homemade without hovering over the stove.

Serve this slow cooker tortellini in warm bowls with a simple green salad or steamed veggies on the side to balance the richness. Garlic bread or buttered French bread is perfect for soaking up the extra sauce. If your family likes a little heat, set out crushed red pepper flakes so everyone can sprinkle their own. A light fruit salad or sliced apples makes a nice, kid-friendly finish to the meal.

Servings: 6

2 pounds frozen cheese tortellini

Lightly spray the inside of your slow cooker with nonstick cooking spray for easier cleanup (optional but helpful).

Pour the frozen cheese tortellini into the bottom of the slow cooker so it forms an even layer. It should look like a full bed of frozen pasta covering the bottom.

Pour the marinara or pasta sauce evenly over the tortellini, trying to cover as much of the pasta as you can.

Add the chicken broth, pouring it around and over the tortellini and sauce. Gently press down any exposed tortellini with a spoon so most of the pasta is nestled into the liquid and sauce.

Cover the slow cooker with the lid and cook on LOW for 3 to 4 hours, or on HIGH for about 1½ to 2 hours. The tortellini is done when it is tender but not falling apart and the sauce is hot and bubbly.

Once the tortellini is cooked, sprinkle the shredded mozzarella cheese evenly over the top.

Cover again and let it cook on LOW (or keep on WARM) for 10 to 15 minutes, just until the cheese is melted and gooey.

Give everything a gentle stir to mix some of the melted cheese into the sauce while leaving some stretchy cheese on top, then taste and adjust salt if needed.

Serve hot straight from the slow cooker, scooping deep to get plenty of tortellini, sauce, and melted cheese in each bowl.

For picky eaters, stick with a very smooth, mild marinara and skip any chunky vegetable sauces. If your family likes a creamier dish, stir in 1/2 to 3/4 cup heavy cream or half-and-half during the last 20 minutes of cooking, just before adding the mozzarella. To sneak in some veggies, scatter a handful of baby spinach or frozen peas over the tortellini during the last 30 minutes of cook time; they’ll soften right into the sauce. You can also swap the chicken broth for vegetable broth to keep it vegetarian. If you have meat-lovers at the table, add 1 to 2 cups of cooked, crumbled Italian sausage or shredded rotisserie chicken on top of the frozen tortellini before adding the sauce and broth. For extra flavor, sprinkle in a teaspoon of Italian seasoning or a little garlic powder with the sauce. If the sauce seems too thin for your taste, just remove the lid for the last 20 to 30 minutes on LOW to let it thicken slightly. Leftovers reheat well on the stovetop with a splash of broth or water to loosen the sauce.