Dump rock-hard frozen cheese tortellini directly in the crock pot and just 3 other ingredients to get a meal so mouthwatering your husband will be begging for more.

This 4-ingredient slow cooker tortellini supper is what I reach for on weeknights when everyone’s hungry and I don’t want to fuss with boiling water or dirtying extra pans. You literally dump rock-hard frozen cheese tortellini straight into the crock pot, add three pantry-friendly ingredients, and walk away. Pasta cooked in sauce is not traditional in Italian kitchens, but American slow cookers have made this one-pot method a busy-cook staple—creamy, comforting, and very forgiving. It’s a practical way to turn a bag of frozen cheese tortellini into a meal so satisfying your husband, kids, or roommates will be hovering for seconds.

Serve this slow cooker tortellini in warm shallow bowls with a generous sprinkle of extra Parmesan and a crack of black pepper. A simple green salad with a sharp vinaigrette balances the richness, and a loaf of crusty bread or garlic toast is perfect for mopping up the creamy tomato sauce. If you enjoy wine, a light red like Chianti or a medium-bodied Pinot Noir pairs nicely with the tomato and cheese, while sparkling water with lemon keeps things refreshing for a weeknight family table.

Servings: 4

1 (19–20 oz) bag frozen cheese tortellini (keep frozen, do not thaw)

Place the rock-hard frozen cheese tortellini in an even layer on the bottom of a 4- to 6-quart slow cooker. The tortellini should go in straight from the freezer—do not thaw.

Pour the jar of marinara sauce evenly over the frozen tortellini, using a spatula to spread it so most of the pasta is coated.

Add the chicken broth and heavy cream to the slow cooker. Gently stir just enough to combine the liquids with the sauce while keeping the tortellini mostly submerged in the mixture.

Cover the slow cooker with the lid and cook on LOW for 3 to 4 hours, or on HIGH for 1½ to 2 hours, until the tortellini are tender but still hold their shape. Avoid opening the lid during the first half of cooking so the heat and moisture stay consistent.

Once the tortellini are cooked, give everything a gentle stir to fully coat the pasta in the creamy tomato sauce. Taste and adjust with a pinch of salt or black pepper if needed, then serve hot straight from the slow cooker.

If you prefer a richer, almost lasagna-like texture, stir in 1 cup of shredded mozzarella or Italian blend cheese during the last 10 minutes of cooking, letting it melt into the sauce. For a vegetarian version, simply swap the chicken broth for vegetable broth; the rest of the recipe stays the same. To add a bit of smokiness and depth without changing the 4-ingredient base, serve the finished dish with crumbled cooked Italian sausage or sautéed mushrooms on top rather than cooking them in the slow cooker. You can also adjust the creaminess: use half-and-half instead of heavy cream for a lighter sauce, or add an extra splash of cream at the end if you like it ultra-silky. If your slow cooker runs hot and the sauce seems too thick, stir in a few tablespoons of hot broth or water right before serving to loosen it to your preferred consistency.