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This recipe came to life on a day when I wanted something warm and comforting but had zero energy to stand at the stove.
I was craving that creamy, tomato-basil flavor with hearty sausage and cheesy tortellini—but didn’t want extra dishes or steps.
So, I skipped the skillet and tossed everything straight into the crockpot.
The result? A rich, cozy, and satisfying one-pot meal that tastes like a slow-simmered Italian comfort dish—with hardly any effort.
Whether you’re looking for a quick weeknight dinner or an easy weekend meal that makes your kitchen smell amazing, this Crockpot Tortellini in Tomato Basil Sauce with Sausage and Spinach delivers every time.
No browning. No fuss. Just dump, stir, and go.
If you love this Crockpot Soup, be sure to check out some of my other favorite cozy recipes like my crockpot pulled pork sandwiches, comforting chicken cacciatore, or these quick and veggie side dish ideas.
Whether you’re in the mood for something hearty, light, or crowd-pleasing, there’s something here for everyone!
Ingredients:
- 1 lb Italian sausage (mild or spicy, raw and crumbled if possible)
- 1 (24 oz) jar tomato basil pasta sauce
- 1 (14.5 oz) can diced tomatoes, undrained
- 1/2 teaspoon garlic powder
- 1/2 teaspoon Italian seasoning
- Salt and pepper, to taste
- 1/2 cup heavy cream or half-and-half
- 4 cups fresh baby spinach
- 1 (20 oz) package refrigerated or frozen cheese tortellini
- 1/2 cup shredded mozzarella cheese (optional)
- 1/4 cup grated Parmesan cheese (optional, for serving)
Instructions:
- Prep the Sausage Base:
Add the raw Italian sausage (broken into pieces or crumbles), tomato basil pasta sauce, diced tomatoes, garlic powder, Italian seasoning, salt, and pepper directly into your crockpot. Stir gently to combine. - Cook the Sausage:
Cover and cook on low for 4–5 hours. The sausage will fully cook in the sauce, infusing it with flavor. - Add Final Ingredients:
About 30–40 minutes before serving, stir in the heavy cream, spinach, and tortellini (straight from the fridge or freezer—no need to thaw). - Finish Cooking:
Cook on high for another 30–40 minutes, until the tortellini is tender and the spinach has wilted. - Serve:
Stir well, top with shredded mozzarella if using, and serve warm with Parmesan cheese. Garlic bread or a simple green salad make perfect sides.
Notes:
- The sausage will cook fully in the crockpot—just make sure to break it up well before cooking so it cooks evenly.
- If you’re using link sausage, remove the casings and break it into chunks before adding to the pot.
- The first time I tried this, I added the tortellini too early and it got a little too soft. Wait until the final 30–40 minutes for best texture.
- Frozen tortellini may take a few minutes longer, but works great.
Tomato Basil Tortelini With Sausage and Spinach
This recipe came to life on a day when I wanted something warm and comforting but had zero energy to stand at the stove.
I was craving that creamy, tomato-basil flavor with hearty sausage and cheesy tortellini—but didn’t want extra dishes or steps.
So, I skipped the skillet and tossed everything straight into the crockpot.
The result? A rich, cozy, and satisfying one-pot meal that tastes like a slow-simmered Italian comfort dish—with hardly any effort.
Whether you're looking for a quick weeknight dinner or an easy weekend meal that makes your kitchen smell amazing, this Crockpot Tortellini in Tomato Basil Sauce with Sausage and Spinach delivers every time.
No browning. No fuss. Just dump, stir, and go.
Ingredients
- 1 lb Italian sausage (mild or spicy, raw and crumbled if possible)
- 1 (24 oz) jar tomato basil pasta sauce
- 1 (14.5 oz) can diced tomatoes, undrained
- 1/2 teaspoon garlic powder
- 1/2 teaspoon Italian seasoning
- Salt and pepper, to taste
- 1/2 cup heavy cream or half-and-half
- 4 cups fresh baby spinach
- 1 (20 oz) package refrigerated or frozen cheese tortellini
- 1/2 cup shredded mozzarella cheese (optional)
- 1/4 cup grated Parmesan cheese (optional, for serving)
Instructions
- Prep the Sausage Base:
Add the raw Italian sausage (broken into pieces or crumbles), tomato basil pasta sauce, diced tomatoes, garlic powder, Italian seasoning, salt, and pepper directly into your crockpot. Stir gently to combine. - Cook the Sausage:
Cover and cook on low for 4–5 hours. The sausage will fully cook in the sauce, infusing it with flavor. - Add Final Ingredients:
About 30–40 minutes before serving, stir in the heavy cream, spinach, and tortellini (straight from the fridge or freezer—no need to thaw). - Finish Cooking:
Cook on high for another 30–40 minutes, until the tortellini is tender and the spinach has wilted. - Serve:
Stir well, top with shredded mozzarella if using, and serve warm with Parmesan cheese. Garlic bread or a simple green salad make perfect sides.
Notes
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Wrapping Up Crockpot Tortellini in Tomato Basil Sauce with Sausage and Spinach
This is a true one-pot wonder—no browning, no pre-cooking, just toss everything in and let your slow cooker do the work. It’s rich, creamy, and packed with flavor thanks to the sausage and basil-infused sauce.
Perfect for those nights when you want something hearty without hovering over a stove, it’s become one of my favorite easy comfort meals. Customize it with a sprinkle of mozzarella or a handful of fresh herbs, and enjoy leftovers that reheat like a dream. Trust me—this one’s a keeper.
