Cheesy Crockpot Tortellini– Need an easy and delicious dinner? Let your slow cooker do all the work of making this rich and flavorful Cheesy Crockpot Tortellini! It is a huge hit with our family and any time we have guests over for dinner.

white plate with tortellini and marinara sauce with a fork digging into it

A few years ago when we were stationed in Kansas, I babysat for a friend of mine and ate some leftovers that she had in the fridge.

After my first bite of this delicious crockpot tortellini, I knew I had to have the recipe! I’ve been making it on a regular basis ever since and it has become one of my favorite, easy dinners.

The hardest part about making this is cooking the ground beef and italian sausage, which takes all of five minutes. So really not that hard.

The meat sauce cooks all day and is rich and flavorful once it’s time to eat. Add in some tortellini, top with cheese, cook a bit longer, and voila! Mmmm delicious dinner!

a wooden spoon scooping up tortellini

Ingredients for Cheesy Crockpot Tortellini

  • ground beef
  • Italian sausage
  • marinara sauce
  • sliced mushrooms
  • Italian style diced tomatoes
  • fresh cheese tortellini
  • shredded mozzarella cheese
  • shredded cheddar cheese

ingredients laid out for tortellini

 

How to Make Cheesy Crockpot Tortellini – Step by Step

  1. Crumble the ground beef and Italian sausage together in a large skillet. Cook over medium-high heat until browned. Drain the grease.a skillet full of cooked ground meat
  2. Combine the ground meats, marinara sauce, mushrooms, and diced tomatoes in a slow cooker. Cover, and cook on LOW heat for 6 to 8 hours.a white crockpot filled with marinara sauce
  3. Stir in the tortellini, and sprinkle the mozzarella and cheddar cheese over the top. Cover and cook for 15 more minutes on LOW, or until the tortellini is tender.a white crockpot filled with cheesy tortellini

Tips and Notes

  • I use a six quart crockpot to cook this recipe, but it will work for a larger size crockpot as well. If you have a larger size pot, you could also double the recipe.
  • Feel free to replace the canned mushrooms with fresh mushrooms, or leave them out altogether if mushrooms aren’t your thing!
  • If you like more noodles, you can use a larger package of tortellini (19 oz). I actually use the larger size pretty often since my kids like more noodles!
  • You can use frozen or dry tortellini in place of the fresh tortellini. Frozen tortellini takes about the same amount of time to cook as the refrigerated tortellini in the original recipe. For dry tortellini you will need to add extra time, about 10-20 more minutes.

white plate topped with tortellini and marinara sauce

Can I freeze Cheesy Crockpot Tortellini?

Yes! You can freeze any leftovers you might have (we do this all the time). Just place the completely cooled leftovers in a freezer safe container with a lid and freeze for up to 3 months. Thaw the container in the refrigerator then either warm up in a saucepan on the stove over medium low heat, microwave the leftovers, or even place in your crockpot on “warm” for about an hour.

More Delicious Crockpot Dinners

4.85 from 20 ratings

Cheesy Crockpot Tortellini

Yield: 8
Prep Time: 15 mins
Cook Time: 8 hrs
Total Time: 8 hrs 15 mins
Need an easy and delicious dinner? Let your slow cooker do all the work of making this rich and flavorful Cheesy Crockpot Tortellini!

Ingredients

  • 1/2 pound ground beef
  • 1/2 pound mild Italian sausage, casings removed
  • 1 (24) oz jar marinara sauce
  • 1 (4) oz can sliced mushrooms
  • 1 (14.5) oz can Italian-style diced tomatoes, undrained
  • 1 (9) oz package refrigerated or fresh cheese tortellini
  • 1 cup shredded mozzarella cheese
  • 1/2 cup shredded Cheddar cheese

Instructions
 

  • Crumble the ground beef and Italian sausage together in a large skillet. Cook over medium-high heat until browned. Drain.
  • Combine the ground meats, marinara sauce, mushrooms, and tomatoes in a slow cooker. Cover, and cook on LOW heat for 6 to 8 hours.
  • Stir in the tortellini, and sprinkle the mozzarella and cheddar cheese over the top. Cover and cook for 15 more minutes on LOW, or until the tortellini is tender.

Notes

  • I use a six quart crockpot to cook this recipe, but it will work for a larger size crockpot as well. If you have a larger size pot, you could also double the recipe.
  • Feel free to replace the canned mushrooms with fresh mushrooms, or leave them out altogether if mushrooms aren't your thing!
  • If you like more noodles, you can use a larger package of tortellini (19 oz). I actually use the larger size pretty often since my kids like more noodles!
  • You can use frozen or dry tortellini in place of the fresh tortellini. Frozen tortellini takes about the same amount of time to cook as the refrigerated tortellini in the original recipe. For dry tortellini you will need to add extra time, about 10-20 more minutes.
Adapted from: Allrecipes
Cuisine: Italian
Course: Main
Calories: 371kcal, Carbohydrates: 21g, Protein: 20g, Fat: 22g, Saturated Fat: 9g, Cholesterol: 72mg, Sodium: 947mg, Potassium: 585mg, Fiber: 3g, Sugar: 6g, Vitamin A: 590IU, Vitamin C: 11.5mg, Calcium: 203mg, Iron: 3.2mg
Did you make this recipe?Let me know! Mention @TheBelleoftheKitchen on Instagram or tag #BelleoftheKitchen.