For this meal, I was determined to make something in the slow cooker because it’s always relatively quick with very little stove time required - Creamy Crockpot Tortellini with Spinach & Kale.

The prep was so simple and probably took all of 30 minutes - short enough to let the babies run around in their walkers while I did it. I started by chopping the kale up in the food processor, then dumping it into the crockpot along with my pre-cut frozen onion, measured out frozen spinach, and the bags of tortilinis.

Because I like to incorporate meats into the dinner meal, I chopped up some spinach chicken sausage (for those wondering, the Alfresco brand of chicken sausage are a staple in our house and come in all sorts of styles). I sliced them into discs and then cut those into fourths to make sure they were small enough.

Then it was just a matter of tossing those into the crockpot along with the remaining ingredients (creamy Italian dressing, grated cheese, chopped cream cheese, veggie broth, and water), turning it on, and letting it do its thing for 4 hours on high! 

I couldn’t believe how delicious it was when it was done and the babies really loved it too. I especially loved how perfectly sized the tortilinis were for grabbing and eating, which reduced a good amount of the mess too.

creamy crockpot tortellini with spinach & kale

SERVES
A lot lol

INGREDIENTS

• 2 bags Tortellini

• 1 package of Spinach Chicken Sausage

• 1 12/ cups Kale

• 1 cup Spinach

• 1 cup Onion

• 2 tsp Creamy Italian Dressing

• 1 block Cream Cheese

• 1 cup grated Parmesan Cheese

• 1 cup Vegetable Broth

• 7 cups Water

METHOD
Chop all of the vegetables and sausages and add them to the slow cooker with the bags of Tortellini

Cut the block of cream cheese into squares, then add it to the slow cooker with the rest of the ingredients and stir in the veggie broth/water.

Cover and cook on high for about 4 hours, stirring occasionally and testing a tortellini until it’s the desired al dente.