Throw raw frozen tortellini in the slow cooker with only 2 other ingredients. It turns into the cheesiest, dreamiest pasta ever.

This slow cooker 3-ingredient spinach artichoke tortellini is a lifesaver for those busy weekdays when you crave something comforting yet easy to prepare. Inspired by the classic spinach artichoke dip that we all love, this dish combines creamy cheese tortellini with the savory flavors of spinach and artichokes. It's perfect for a cozy dinner after a long day at work or a simple weekend meal that doesn't require much fuss. Plus, with only three ingredients, it's budget-friendly and a breeze to throw together.

This dish pairs beautifully with a simple green salad tossed in a light vinaigrette, which adds a refreshing contrast to the creamy tortellini. You might also enjoy it with a side of crusty garlic bread to soak up any extra sauce. A glass of crisp white wine, like a Sauvignon Blanc, would complement the flavors nicely.

Servings: 4

1 (20-ounce) package of refrigerated cheese tortellini
1 (10-ounce) package of frozen chopped spinach, thawed and drained
1 (14-ounce) can of artichoke hearts, drained and chopped

Place the cheese tortellini in the bottom of your slow cooker.

Add the thawed and drained spinach on top of the tortellini.

Sprinkle the chopped artichoke hearts over the spinach.

Cover and cook on low for 3-4 hours, or until the tortellini is tender and heated through.

Stir everything together before serving to ensure the ingredients are well combined.

For a bit of extra flavor, consider adding a cup of shredded mozzarella or Parmesan cheese during the last 30 minutes of cooking. If you like a little heat, a pinch of red pepper flakes can add a nice kick. You can also toss in some cooked chicken or Italian sausage for added protein. If you're a fan of garlic, a teaspoon of minced garlic can be added at the start for an aromatic boost.