Ingredients
- 1 (20 oz) package refrigerated cheese tortellini
- 1 (28 oz) can crushed tomatoes
- 1 (15 oz) can tomato sauce
- 1 (14.5 oz) can diced tomatoes, undrained
- 3 cups vegetable or chicken broth
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon red pepper flakes (optional)
- 1 cup heavy cream
- 2 cups fresh spinach, chopped
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- Salt and pepper, to taste
Instructions
- In the slow cooker, combine crushed tomatoes, tomato sauce, diced tomatoes, and broth. Stir in Italian seasoning, garlic powder, onion powder, red pepper flakes, salt, and pepper.
- Cover and cook on low for 4-6 hours or high for 2-3 hours.
- Stir in the tortellini and cook on low for an additional 20-30 minutes or until pasta is tender.
- Stir in the heavy cream, spinach, mozzarella, and Parmesan cheese. Cover and cook for another 5-10 minutes until the cheese melts and spinach wilts.
- Serve hot, garnished with extra Parmesan if desired.
Would you like to add any protein, like sausage or chicken? 😊