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- 1 pound frozen cheese tortellini - 4 cups crushed tomatoes (canned or fresh) - 1 cup vegetable broth - 1 medium onion, finely diced - 3 cloves garlic, minced - 1 teaspoon dried basil - 1 teaspoon dried oregano - 1 teaspoon sugar - 1 cup heavy cream - 1 cup spinach (fresh or frozen) - Salt and pepper to taste - Grated Parmesan cheese for serving - Fresh basil leaves for garnish For this recipe, I use frozen cheese tortellini because it cooks perfectly in the slow cooker. The crushed tomatoes give a rich and tasty base. You can use canned or fresh tomatoes; both work well. Vegetable broth adds depth and flavor to the sauce. I like to include diced onion and minced garlic for a savory kick. Dried herbs like basil and oregano bring a nice aroma to the dish. A bit of sugar balances the acidity of the tomatoes. Heavy cream makes the sauce creamy and smooth, while spinach adds color and nutrients. When you season, go easy on the salt and pepper at first. You can always add more later. For toppings, I recommend fresh grated Parmesan cheese and basil leaves. They make the dish look great and taste even better. Remember, this dish is all about comfort and flavor. With these simple ingredients, you can create a meal that warms your heart. 1. In your slow cooker, add the crushed tomatoes, vegetable broth, diced onion, and minced garlic. This mix forms the base of your creamy sauce. 2. Sprinkle in dried basil, dried oregano, and sugar. The sugar helps balance the acidity of the tomatoes. Stir everything well to combine. 3. Carefully add the frozen cheese tortellini. Make sure they are fully submerged in the tomato mixture. This helps them cook evenly and soak up flavor. 1. Cover your slow cooker with its lid. Set it to cook on low for 4 hours or on high for 2 hours. The tortellini should be tender and cooked through. 2. After the cooking time is complete, gently stir in the heavy cream and spinach. Mix until the spinach wilts and the cream blends into the sauce. 3. Taste your dish and add salt and pepper as needed. Let it cook on low for an extra 10-15 minutes to heat everything through. This process makes your dish creamy and full of flavor, ready to be served hot. When making Slow Cooker Creamy Tomato Tortellini, you can make a few smart swaps. For a fresh taste, use ripe tomatoes instead of canned ones. Chop them finely and add them right to your slow cooker. Fresh tomatoes bring a bright flavor that is hard to beat. To ensure your tortellini turn out perfect, make sure they are fully submerged in the sauce. This helps them cook evenly and stay tender. Stir the mixture gently after adding the tortellini to coat them well in the sauce. Serving is just as important as cooking. Use shallow bowls for your creamy tortellini. This way, everyone can enjoy the dish's beauty. Drizzle some olive oil over the top for a glossy finish. Add a sprinkle of red pepper flakes to give it a nice kick. For extra flair, garnish your dish with grated Parmesan cheese and fresh basil leaves. The green from the basil adds color and a fresh aroma. These little touches will impress your guests and make your meal look like it came from a fancy restaurant. {{image_4}} You can swap proteins in this recipe. Try using diced chicken or crumbled Italian sausage. Both options add a nice flavor boost. Chicken gives a lighter touch, while sausage offers a savory bite. You can also change the type of tortellini you use. Go for spinach tortellini or mushroom-filled ones. Each will bring a new taste to your creamy dish. Experiment with different flavors and find your favorite. If you're looking for gluten-free options, choose gluten-free tortellini. Many brands offer tasty choices that fit this diet. You won’t lose any of the creamy goodness. For a vegan twist, replace the heavy cream and cheese. Use coconut milk or cashew cream instead. Nutritional yeast can give a cheesy flavor without dairy. These changes keep the dish delicious and creamy while meeting dietary needs. To store leftover creamy tomato tortellini, first let it cool. Place it in an airtight container. This step helps keep it fresh. Store the container in your fridge. It should last for about three to four days. If you want to freeze it, use freezer-safe bags. Make sure to squeeze out the air. Label the bags with the date. This way, you’ll know how long it has been stored. Frozen tortellini can last up to three months. To reheat your creamy tomato tortellini, use a microwave or stove. If using a microwave, place it in a bowl. Heat it on medium power for two to three minutes. Stir halfway to heat it evenly. If you prefer the stove, use a saucepan. Add a splash of broth or cream. This keeps the dish creamy. Warm it over medium heat, stirring often until hot. Avoid high heat to stop it from separating. Enjoy your meal just as delicious as the first time! Yes, you can use fresh tortellini. Fresh tortellini cooks faster than frozen. Reduce the cooking time to about 30 minutes on high or 1 hour on low. Check the tenderness before serving. Fresh tortellini can add a nice texture. You can store leftover creamy tomato tortellini in the fridge. Keep it in an airtight container for up to 3 days. The dish may thicken as it cools. Add a splash of broth or cream when reheating to restore creaminess. You can serve this dish with a side salad or garlic bread. A simple green salad adds freshness. Garlic bread complements the creamy sauce well. You might also enjoy a sprinkle of red pepper flakes for some heat. You learned how to make creamy tomato tortellini in a slow cooker. We covered the vital ingredients like tortellini, tomatoes, and herbs. I shared step-by-step instructions for perfect results. I also provided tips to enhance your dish, including ingredient swaps and presentation ideas. You can adapt this recipe for dietary needs or different tastes. Remember, it’s simple to store leftovers and reheat them without losing flavor. Enjoy this warm, tasty meal with family or friends. Happy cooking!

Slow Cooker Creamy Tomato Tortellini

Savor the flavors of this Slow Cooker Creamy Tomato Tortellini Delight! This dish features tender tortellini simmered in a rich, creamy tomato sauce with spinach and a blend of herbs. Perfect for busy days, it’s easy to prepare and bursting with taste. Transform your mealtime with this cozy recipe that serves six. Click through to discover the full recipe and impress your family with this delicious comfort food!
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Ingredients
  

1 pound frozen cheese tortellini

4 cups crushed tomatoes (canned or fresh)

1 cup vegetable broth

1 medium onion, finely diced

3 cloves garlic, minced

1 teaspoon dried basil

1 teaspoon dried oregano

1 teaspoon sugar (to balance acidity)

1 cup heavy cream

1 cup spinach (fresh or frozen)

Salt and pepper to taste

Grated Parmesan cheese for serving

Fresh basil leaves for garnish

Instructions
 

In your slow cooker, add the crushed tomatoes, vegetable broth, diced onion, and minced garlic. Sprinkle in the dried basil, dried oregano, and sugar. Stir the mixture well to ensure all ingredients are combined thoroughly.

    Carefully add the frozen tortellini into the slow cooker, making sure they are fully submerged in the tomato mixture for even cooking.

      Cover the slow cooker with its lid. Set it to cook on low for 4 hours or on high for 2 hours, until the tortellini are perfectly tender and cooked through.

        After the cooking time is complete, gently stir in the heavy cream and spinach. Mix until the spinach has wilted and the cream is fully blended into the sauce.

          Taste for seasoning, and add salt and pepper as desired. Allow the mixture to cook on low for an additional 10-15 minutes to heat the dish through.

            Serve this creamy tomato tortellini hot, generously topped with freshly grated Parmesan cheese and garnished with fragrant basil leaves.

              Prep Time, Total Time, Servings: 10 minutes | 4 hours | 6 servings

                - Presentation Tips: Serve in shallow bowls, garnishing with a drizzle of olive oil and a sprinkle of red pepper flakes for extra flavor and a touch of heat. Enjoy your comforting dish!