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Easy Crockpot Creamy Veggie Tortellini Recipe

Irresistibly Easy Crockpot Creamy Veggie Tortellini Recipe

This Easy Crockpot Creamy Veggie Tortellini Recipe brings together rich cheese tortellini and fresh vegetables for a comforting, hassle-free meal.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 4 servings
Course: Comfort Foods
Cuisine: Italian
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Main Dish
  • 1 package Cheese Tortellini use fresh or frozen
  • 4 cups Vegetable Broth low-sodium recommended
  • 1 cup Heavy Cream or half-and-half or plant-based alternatives
  • 1 can Diced Tomatoes for convenience
  • 4 cups Spinach fresh or frozen
  • 2 cups Bell Peppers any color
  • 1 cup Mushrooms cremini or button mushrooms
  • 1 medium Onion finely chopped
  • 3 cloves Garlic minced
  • 1 tablespoon Dried Herbs Basil and Oregano
For the Finishing Touches
  • 1 teaspoon Red Pepper Flakes optional
  • 0.5 cup Parmesan Cheese or nutritional yeast for a vegan option
  • Fresh Herbs for Garnishing basil or parsley

Equipment

  • Crockpot

Method
 

Steps to Make
  1. Start by washing and chopping your onion, bell peppers, and mushrooms; also, mince the garlic for a fragrant base.
  2. Layer the chopped onion and minced garlic in the bottom of your crockpot, followed by the bell peppers, mushrooms, diced tomatoes, vegetable broth, spinach, and finally the tortellini. Give it a gentle stir to combine everything.
  3. Sprinkle in some salt, pepper, and if you like it spicy, add optional red pepper flakes. Adjust the seasonings to suit your taste!
  4. Cover and let it cook on low for 4 hours or high for 2 hours, stirring occasionally.
  5. About 15 minutes before serving, stir in the heavy cream and grated Parmesan cheese until melted.
  6. Ladle into bowls, garnishing with fresh herbs before serving.

Nutrition

Serving: 1bowlCalories: 400kcalCarbohydrates: 50gProtein: 12gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 40mgSodium: 800mgPotassium: 600mgFiber: 5gSugar: 4gVitamin A: 1500IUVitamin C: 30mgCalcium: 200mgIron: 3mg

Notes

For best results, chop all vegetables into similar sizes before cooking. Store leftovers for up to 3 days in the fridge.

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