Hey there!
If you want something creamy, cheesy, and super easy, this Crockpot Tortellini Alfredo is it. You just toss a few things into the slow cooker, let it simmer, and before you know it, you’ve got a cozy pasta dinner that tastes like you worked way harder than you did. Perfect for lazy evenings or when you just don’t feel like cooking.
❤️ Why I Love This Recipe
This one started as a “what do I do with this pack of tortellini and jar of Alfredo?” kind of night. I added some spinach, tossed it in the slow cooker with cream and cheese, and BOOM—it became a favorite.
Here’s why I keep making it:
- Creamy, cheesy, and comforting
- Toss everything in the crockpot—done
- Makes enough for leftovers
- You can dress it up or keep it simple
- Way less mess than a stovetop Alfredo
🍽️ Servings & Time
- Serves: 4–6
- Cook Time: 2–3 hours on LOW (yes, it’s that quick!)
🍴 What You’ll Need
- 1 (20 oz) bag refrigerated cheese tortellini
- 1 (15 oz) jar Alfredo sauce
- 1 ½ cups heavy cream
- 1 cup shredded mozzarella
- ½ cup grated parmesan
- 2 cups fresh spinach
- 1 tsp garlic powder
- Salt & pepper to taste
- Optional: Crushed red pepper flakes or grilled chicken for extra protein
🛠️ Tools You’ll Need
- Crockpot / slow cooker
- Measuring cups and spoons
- Wooden spoon
- Ladle
🧠 Why This Recipe Works (Quick Science)
- Tortellini cooks fast, so the short crockpot time keeps it from getting mushy.
- Heavy cream + Alfredo + cheese = a rich, thick sauce that holds up without splitting.
- Spinach wilts in the heat, adding freshness without any work.
👩🍳 How to Make Crockpot Tortellini Alfredo
Step 1: Add Alfredo Sauce and Cream
Pour the Alfredo sauce and heavy cream into the crockpot. Stir together.
Step 2: Add Garlic Powder, Salt, and Pepper
Sprinkle in garlic powder, a pinch of salt, and pepper. Stir again.
Step 3: Stir in Tortellini
Add the cheese tortellini. Stir gently to coat them in the sauce.
Step 4: Add Mozzarella and Parmesan
Sprinkle shredded mozzarella and grated parmesan on top. No need to stir yet—just let it melt in as it cooks.
Step 5: Cover and Cook
Cover and cook on LOW for 2–3 hours. Stir halfway through if you’re around.
Step 6: Stir in Spinach and Let It Wilt
When the tortellini is tender and cheese is melty, stir in fresh spinach. Let it wilt for 5–10 minutes before serving.
Step 7: Serve It Up
Spoon into bowls, add more parmesan or red pepper flakes if you like, and dig in!
🧊 Leftovers & Storage
- Store in the fridge for 3–4 days
- Reheat gently on the stove or in the microwave
- Add a splash of cream or milk if it thickens too much
- Not ideal for freezing—the pasta gets too soft
🗓️ Meal Plan Ideas
- Day 1: Serve with garlic bread and a side salad
- Day 2: Leftovers for lunch
- Day 3: Add grilled chicken or broccoli for variety
- Day 4: Scoop over baked potatoes (sounds weird, but it’s good!)
⚠️ Common Mistakes
- Overcooking: Tortellini cooks fast—don’t leave it in for 5+ hours
- Not using heavy cream: Low-fat dairy can separate and get weird
- Skipping the stir: Halfway through, give it a little mix so it doesn’t stick or clump
🍽️ What to Serve With
- Garlic bread
- Caesar or garden salad
- Roasted green beans or broccoli
- A light lemonade or sparkling water with lemon
❓ FAQ
Can I use frozen tortellini?
Yes—just add 15–20 more minutes to the cook time.
Can I use jarred Alfredo only, no cream?
You can, but it won’t be as rich. The cream helps balance the saltiness and makes it silkier.
Can I add protein?
Totally! Grilled chicken, sausage, or even shrimp would be awesome.
Can I make this on the stovetop?
Yup! Just simmer everything together in a big pot for 15–20 minutes, stirring often.
💬 Final Thoughts
This Crockpot Tortellini Alfredo is creamy, dreamy comfort food. It takes barely any effort, and you can totally make it your own. Add meat, veggies, or just keep it cheesy and simple. If you try it, leave a comment—I’d love to know how it turned out for you! 🧄🍝✨
Happy cooking!
