Toss frozen cheese tortellini in the slow cooker and 3 other ingredients to get a meal so delicious your husband will be begging for more!

This 4-ingredient slow cooker tortellini meal is one of those busy-night lifesavers that still feels like a cozy hug in a bowl. You literally toss frozen cheese tortellini in the slow cooker, add just three more simple ingredients, and let it bubble away into a creamy, hearty dinner that tastes like you fussed all afternoon. It’s perfect for small-town weeknights, game days, or anytime you want a family-pleasing meal with almost no prep—my husband always goes back for seconds.

Serve this cheesy tortellini straight from the slow cooker with a simple green salad and some warm garlic bread or buttered rolls to soak up the sauce. A side of steamed green beans or roasted broccoli rounds out the plate nicely. If you like a little extra freshness, sprinkle each bowl with chopped fresh parsley or a handful of baby spinach stirred in right before serving. Pair with iced tea or sparkling water with lemon for an easy, family-friendly meal.

Servings: 6

1 (24–26 oz) bag frozen cheese tortellini

Place the frozen cheese tortellini in the bottom of a 4- to 6-quart slow cooker. The tortellini should be fully frozen and unseasoned when you add it.

Pour the marinara or pasta sauce evenly over the frozen tortellini, spreading it gently with a spoon so most of the pasta is coated.

Pour the chicken broth around and over the tortellini and sauce. Do not stir too vigorously; just gently nudge the pasta so the liquid can move down between the tortellini pieces.

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 not falling apart. Avoid lifting the lid too often so the heat stays consistent.

Once the tortellini are cooked through and the sauce is hot and slightly thickened, sprinkle the shredded mozzarella cheese evenly over the top.

Cover again and cook on LOW (or keep on WARM) for an additional 10 to 15 minutes, just until the cheese is melted and gooey.

Gently stir the cheesy top layer into the tortellini if you like everything mixed, or scoop it out in big, cheesy spoonfuls for each person. Serve hot straight from the slow cooker.

For picky eaters, you can use a very smooth marinara or tomato basil sauce with no visible chunks of tomato or onion. If your family loves extra creaminess, stir in 1/2 cup of heavy cream or half-and-half right after the tortellini finish cooking, then top with the mozzarella and melt as directed. To keep it vegetarian, use vegetable broth instead of chicken broth and check that your tortellini and sauce are meat-free. For a little extra protein, you can add 1 to 2 cups of cooked, crumbled Italian sausage or diced rotisserie chicken during the last 30 minutes of cooking so it warms through without overcooking the pasta. If you like some greens, stir in a couple of big handfuls of fresh baby spinach during the last 10 minutes; it will wilt quickly into the sauce. Food safety tips: Always start with fully frozen tortellini straight from the freezer to keep it out of the temperature danger zone before cooking. Make sure the tortellini reach at least 165°F in the center before serving. Do not leave the cooked tortellini sitting on the counter; switch the slow cooker to WARM for up to 2 hours, then refrigerate leftovers in shallow containers within 2 hours of cooking. Reheat leftovers thoroughly until steaming hot before eating, and use within 3 to 4 days.