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I’ve made this Crockpot Cheese Tortellini and Sausage dozens of times when life gets busy — it’s one of those weeknight heroes that feels indulgent but takes almost no hands-on time. Frozen cheese tortellini steams into pillowy pockets, Italian sausage brings savory depth, and a simple jar of marinara plus a splash of chicken broth keeps everything saucy and comforting. It’s perfect for hectic evenings, picky eaters, and anyone who wants a hearty dinner with minimal fuss. If you like one-pot tortellini dinners, you might also enjoy this cozy tortellini dinner for another weeknight variation.

Why you’ll love this dish

This recipe hits a sweet spot: minimal prep, few ingredients, and big-family flavor. Using frozen tortellini saves time without sacrificing texture, and browning the sausage beforehand layers in caramelized flavor that a slow cooker alone can’t produce. It’s also flexible — swap cheeses or sausage types to suit dietary needs.

“A perfect weeknight dish — cheesy, comforting, and ready when you are.” — family dinner reviewer

Beyond the comfort factor, it’s budget-friendly and kid-approved. Make it when you want a fuss-free crowd-pleaser: busy school nights, potlucks, or cold-weather dinners.

How this recipe comes together

Step-by-step overview so you know what to expect:

Brown the Italian sausage in a skillet to develop flavor and texture.
Drain excess grease to keep the dish from becoming oily.
Toss the cooked sausage into the crockpot with frozen tortellini, marinara, and chicken broth.
Slow-cook on low (4–5 hours) or high (2–3 hours) until tortellini is tender and flavors meld.
Add shredded mozzarella and grated Parmesan in the last 30 minutes so the cheese melts without turning rubbery.
Finish with salt and pepper to taste and serve hot.

This gives you the hands-off convenience of a slow cooker with the deeper flavor that browning adds.

What you’ll need

1 lb Italian sausage, casings removed (sweet or mild depending on preference)
1 bag (19 oz) frozen cheese tortellini
1 jar (24 oz) marinara sauce
1/2 cup chicken broth (or vegetable broth)
1 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
Salt and pepper to taste

Notes and substitutions:

For a lighter version, use turkey or chicken sausage. For vegetarian, replace sausage with seasoned crumbled tempeh or a plant-based sausage and use vegetable broth.
If you prefer a creamier sauce, stir in 1/2 cup heavy cream or half-and-half with the broth.
Fresh tortellini can be used but will cook faster — reduce crockpot time accordingly.
For inspiration on different sausage-tortellini combos, see this creamy Italian sausage tortellini and kale soup for a related flavor profile.

Step-by-step instructions

A hearty bowl of Crockpot Cheese Tortellini and Sausage topped with herbs.

Heat a large skillet over medium heat. Add Italian sausage, breaking it up with a spatula. Cook until no pink remains and edges are browned, about 6–8 minutes.
Drain excess grease from the skillet into a safe container; discard grease once cooled.
Transfer the cooked sausage to the crockpot. Add the frozen cheese tortellini, marinara sauce, and chicken broth. Stir to combine evenly.
Cover and cook on LOW for 4–5 hours or on HIGH for 2–3 hours. Check veer toward the shorter end if your crockpot runs hot.
About 30 minutes before serving, sprinkle the shredded mozzarella and grated Parmesan evenly over the top. Cover and allow the cheese to melt.
Taste and season with salt and freshly ground black pepper. Gently stir to distribute the melted cheese before serving.

Tips during cooking:

Give the crockpot a quick stir halfway through the cooking time to prevent any tortellini from sticking to the edges.
If the sauce looks too thick, add 2–4 tablespoons extra broth or water.

Best ways to enjoy it

Serve scoops into shallow bowls and garnish with fresh basil or chopped parsley for brightness.
Offer extra grated Parmesan and red pepper flakes at the table.
Pair with a simple green salad dressed in lemon vinaigrette to cut the richness.
For a heartier meal, serve with garlic bread or crusty Italian bread to soak up sauce.
Leftover idea: top with a fried egg for a brunch twist.

Storage and reheating tips

Refrigerate leftovers in an airtight container within 2 hours of cooking. Keep refrigerated up to 3–4 days.
To reheat on the stovetop: warm gently in a saucepan over medium-low heat with a splash of broth to loosen the sauce. Stir frequently to prevent sticking.
Microwave: reheat individual portions at 30–45 second intervals, stirring between bursts and adding a teaspoon or two of water or broth if needed.
Freezing: transfer cooled portions to freezer-safe containers and freeze up to 2 months. Note: cheese texture can change after freezing; thaw overnight in the fridge and reheat gently, adding a little broth to refresh sauce.
Food safety: ensure reheated portions reach 165°F (74°C). Discard any leftovers left out at room temperature for more than 2 hours.

Helpful cooking tips

Don’t skip browning the sausage — it’s the main flavor driver. If you’re short on time, brown it in a skillet the night before and refrigerate.
Use a little extra broth if you like a looser sauce — frozen tortellini releases starch as it cooks and can thicken the sauce.
If your slow cooker runs hot, check tortellini at the shorter end of the time range to avoid mushy results.
To prevent sticking, spray the crockpot with nonstick cooking spray or use a liner.
For more make-ahead and freezer-friendly tortellini-sausage approaches, check this variation that pairs similar flavors in a hearty soup: a tortellini soup with greens and sweet potatoes.

Creative twists

Italian herb boost: add 1 tsp dried oregano and 1 tsp dried basil when combining ingredients.
Spicy kick: swap mild sausage for hot Italian, or stir in 1/2 tsp red pepper flakes.
Veg-packed: fold in 2 cups baby spinach or chopped kale during the last 15–20 minutes of cooking so greens wilt without overcooking.
Creamy tomato: stir 1/2 cup ricotta into the finished pot for a silky, richer sauce.
Low-carb: swap tortellini for bite-sized cauliflower florets and reduce cook time — cauliflower turns soggy faster, so add it in the final 30–60 minutes.

Your questions answered

Q: Can I use fresh tortellini instead of frozen?
A: Yes. Fresh tortellini cooks faster and is more delicate. Reduce the crockpot time and check for doneness earlier (start checking about 1–1.5 hours on high or 2–3 hours on low).

Q: Do I have to brown the sausage first?
A: No, but browning adds caramelization and depth. If you skip it, flavor will be slightly flatter; you can add 1 tsp smoked paprika or sautéed onions to compensate.

Q: How many does this serve and can I double it?
A: This recipe yields about 4–6 servings depending on portion size. You can double ingredients in a large crockpot, but avoid overfilling — keep the crockpot no more than two-thirds full for even cooking.

Q: Is it safe to freeze with the cheese?
A: Freezing is safe, but the texture of mozzarella may change (become slightly grainy). For best results, freeze before adding the shredded mozzarella and Parmesan, then stir in fresh cheese when reheating.

Q: What internal temperature should the cooked sausage reach for safety?
A: Pork sausage should reach 160°F (71°C). If you brown it first, you can check with a meat thermometer; cooking in the crockpot will also bring it to a safe temperature if fully cooked initially.

Conclusion

If you want more slow-cooker inspiration that uses tortellini and sausage, take a look at these similar recipes for ideas and variations: Slow Cooker Sausage and Cheese Tortellini – Life In The Lofthouse, Crock Pot Sausage & Cheese Tortellini | Ice Cream with a Fork, and Crockpot Tortellini Soup with Sausage • Salt & Lavender. These recipes offer variations in liquids, veggies, and seasoning if you want to tweak this base idea.