How to make creamy tortellini in a slow cooker

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We love a delicious family-friendly recipe that stealthily incorporates healthy veggies for the little ones to eat up before they've even realized what's hit them! This amazing recipe for slow cooker creamy spinach tortellini is no exception. Calling for creamy alfredo sauce, diced tomatoes and Italian spices, this yummy meal is also jam-packed with fresh spinach leaves, perfectly complemented by the cheesiness of the tortellini and the creaminess of the sauce.
We love that this recipe can be left to cook away for 7-8 hours while you are at work, and the tortellini can easily be thrown in 15 minutes prior to serving. We love serving it with some freshly shaved parmesan cheese and cracked black pepper, although if you're looking for something a bit fancier, try shaving some Pecorino cheese over the top with a handful of fresh parsley leaves. Delicious!
Slow cooker creamy spinach tortellini
Prep Time: 10 minutes
Total Time: 4 hours
Serves: 4-6
2 9oz (255g) packages frozen cheese tortellini
3 cups (710g) alfredo sauce
1/2 cup (118ml) chicken broth
1 can (400g) diced tomatoes
16oz (450g) fresh or frozen spinach, chopped
1 teaspoon garlic powder
1 teaspoon parsley
1 teaspoon basil
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon dried red chili flakes
1. Mix all of the ingredients, apart from the tortellini, into the slow cooker and stir well until combined. Cover and set on high for 4 hours, or on low for 7-8 hours.
2. 30 minutes prior to serving, pour in the tortellini and leave for 15-30 minutes, until the tortellini is fully cooked. Serve immediately.
Pro tip: For an added layer of creaminess, mix in 1/4 cup of heavy cream along with tortellini just prior to serving.
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