Crockpot tortellini with spinach and cream cheese

Name: Crockpot tortellini with spinach and cream cheese
Prep time: 10 min
Cook time: 210 min
Total time: 220 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 jar marinara sauce, 24 oz; 1 can diced tomatoes, 14.5 oz; 1 cup vegetable broth; 3 cloves garlic, minced; 1 tsp Italian seasoning; 8 oz cream cheese; 1 lb 4 oz refrigerated cheese tortellini, refrigerated; 4 cups baby spinach; ¼ cup grated parmesan

A block of cream cheese melts into marinara all afternoon, then cheese tortellini and spinach go in for the last half hour.

220 min total
10 min hands-on
Anyone can make this
Serves 4
About $3.86 a serving
780 calories
Good the next day
Vegetarian

Dolly says: Make the full amount. It’s just as good for lunch the next day.

Ingredients

For 4 servings.

1 jar marinara sauce, 24 oz
1 can diced tomatoes, 14.5 oz
1 cup vegetable broth
3 cloves garlic, minced
8 oz cream cheese
1 lb 4 oz refrigerated cheese tortellini, refrigerated
4 cups baby spinach
¼ cup grated parmesan

From your pantry

1 tsp Italian seasoning

Each serving has about 780 calories, 29 g protein, 83 g carbs and 37 g fat, and costs about $3.86 at typical US grocery prices. Both are estimates from what the recipe uses.

Missing something?

No diced tomatoes? Crushed tomatoes work.
No baby spinach? Kale or arugula works.
No grated parmesan? Parmesan wedge works.

Steps

Tap an underlined word for a quick explanation.

Stir the marinara, tomatoes, broth, garlic and Italian seasoning together in a 6-quart slow cooker.
Set the block of cream cheese on top, cover, and cook on low for 3 hours.
Timer: 180 min
Stir the soft cream cheese into the sauce until it’s smooth and pink.
Dolly’s tip: Stir hard for a minute. It looks streaky at first, then turns creamy.
Stir in the tortellini and spinach, cover, and cook on high 20 to 30 minutes, until the tortellini are tender.
Timer: 25 min
Dolly’s tip: Taste one at 20 minutes. They go from tender to mushy if forgotten.
Stir in the parmesan and serve.