This slow cooker 3-ingredient sausage tortellini is exactly the kind of comforting, low-effort meal I lean on after a long workday. A coworker actually shared this shortcut with me years ago when we were swapping “what can I dump in the slow cooker and forget about?” ideas in the break room. Just three ingredients go in, then they simmer together until the sausage is tender, the tortellini are plump and cheesy, and everything is wrapped in a rich, creamy, slightly orange sauce. It tastes like you spent all afternoon in the kitchen, but really the slow cooker does all the work while you handle the rest of life.
Serve this creamy sausage tortellini straight from the slow cooker into warm bowls with a simple green salad or steamed broccoli on the side to balance the richness. Garlic bread or a crusty baguette is perfect for scooping up the extra sauce. If you like a little contrast, add a sprinkle of grated Parmesan and some freshly cracked black pepper on top when serving. A light red wine, sparkling water with lemon, or even a cold cider pairs really well with the cozy, savory flavors.
Slow Cooker 3-Ingredient Sausage TortelliniServings: 6
Ingredients
1 pound Italian sausage (mild or hot, casings removed)
2 (24-ounce) jars tomato basil pasta sauce with herbs
2 (20-ounce) bags refrigerated cheese tortellini
Directions
In a large skillet over medium heat, crumble and cook the Italian sausage until browned and cooked through, breaking it into small pieces as it cooks. Drain off any excess grease.
Lightly spray the inside of a 6-quart (or larger) slow cooker with nonstick cooking spray for easier cleanup.
Pour 1 jar of the tomato basil pasta sauce into the bottom of the slow cooker and spread it out evenly.
Add the browned, crumbled sausage on top of the sauce in an even layer.
Pour the second jar of tomato basil pasta sauce over the sausage, stirring gently to combine the sausage and sauce so the meat is coated and the herbs are evenly distributed.
Cover and cook the sausage and sauce mixture on LOW for 3 to 4 hours, until the flavors have melded and the sauce is bubbling gently around the edges.
About 30 to 40 minutes before you want to eat, stir in both bags of refrigerated cheese tortellini, making sure all of the tortellini are submerged and coated in the hot sauce.
Cover again and continue cooking on LOW for 25 to 35 minutes, just until the tortellini are plump, tender, and heated through. Avoid overcooking so they stay pleasantly firm and not mushy.
Give everything a gentle stir, then taste and adjust with a pinch of salt or extra dried Italian herbs if desired. Serve hot straight from the slow cooker, spooning the creamy, orange-tinted sausage sauce and tortellini into bowls.
Variations & Tips
To make the sauce even richer and creamier, you can stir in 1/2 to 1 cup of heavy cream or half-and-half along with the tortellini; it will turn the tomato sauce a beautiful light orange and make it extra cozy, though it does technically add a fourth ingredient. For a little heat, use hot Italian sausage or add a pinch of crushed red pepper flakes when browning the meat. If you prefer chicken or turkey, swap in Italian-style chicken or turkey sausage for a lighter version. For more veggies without extra prep, stir in a couple of handfuls of baby spinach during the last 5 to 10 minutes of cooking so it wilts into the sauce. If you’re cooking ahead, you can brown the sausage the night before and refrigerate it, then dump everything into the slow cooker in the morning. Leftovers reheat well on the stovetop over low heat with a splash of water or cream to loosen the sauce; just warm gently so the tortellini don’t overcook.
