One of my fave recipes to make on busy days! Comes together quick and tastes great!

If there's one thing I adore about fall, it's the comfort food that comes with it. Slow Cooker Cheesy Tortellini is a family favorite in our house. It's perfect for those hectic weekdays when you're juggling work, kids, and everything else life throws at you. This dish is creamy, cheesy, and oh-so-satisfying, making it a go-to dinner when we want something indulgent yet easy to prepare. Plus, who doesn't love the convenience of a slow cooker? Just set it and forget it!

This tortellini pairs beautifully with a simple green salad tossed in balsamic vinaigrette. It also goes great with garlic bread or a crusty baguette to soak up all that cheesy goodness. For a touch of freshness, consider adding steamed veggies like broccoli or green beans on the side.

Servings: 6

1 package (20 oz) refrigerated cheese tortellini
1 lb ground beef or Italian sausage
1 jar (24 oz) marinara sauce
1 can (15 oz) diced tomatoes, drained
2 cups shredded mozzarella cheese
1 cup shredded Parmesan cheese
1 cup heavy cream
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper to taste
Chopped fresh basil or parsley for garnish (optional)

In a skillet over medium heat, cook the ground beef or Italian sausage until it's browned and no longer pink. Drain any excess fat.

In your slow cooker, add the cooked meat, marinara sauce, and diced tomatoes. Stir to combine.

Add the cheese tortellini to the slow cooker and stir gently to coat the tortellini with the sauce mixture.

Sprinkle the garlic powder, onion powder, salt, and pepper over the top, then pour in the heavy cream. Mix everything gently.

Cover and cook on low for 4 hours.

About 30 minutes before serving, sprinkle the shredded mozzarella and Parmesan cheese over the top. Cover again and let the cheese melt into gooey perfection.

Once everything is hot and bubbly, give it a final stir. Serve warm, garnished with fresh basil or parsley if desired.

For a healthier twist, swap out the heavy cream for half-and-half or milk. If you’re vegetarian, skip the meat and add a can of chickpeas or some sautéed mushrooms for an earthy flavor. Spice lovers can also add a pinch of red pepper flakes for a little heat. The beauty of this dish is its versatility—feel free to play around with different types of tortellini or add in your favorite veggies like spinach or bell peppers.