Boursin Sausage Marinara Tortellini Crockpot Dinner Tips, FAQ & printable recipe

Tips for success

For the best texture, use refrigerated tortellini rather than frozen or dried. They cook in the same time as the sauce and stay tender without turning mushy.

If you prefer a spicier dish, use hot Italian sausage or add red pepper flakes with the marinara. To make it even creamier, stir in a splash of heavy cream after cooking, though it's delicious as is.

Let the dish rest for a few minutes before serving. This allows the sauce to thicken slightly and the flavors to meld. If you have leftovers, they're even better the next day—the pasta absorbs more sauce.

Reheat gently on the stove or microwave with a splash of water or milk to loosen the sauce. This recipe is also great for meal prep; portion it into containers for easy lunches.

Variations

• Spicy Sausage Version: Use hot Italian sausage or add 1/2 teaspoon of red pepper flakes with the marinara. For extra heat, stir in a pinch of cayenne with the fontina. The spice cuts through the creaminess nicely.
• Chicken and Spinach: Swap the sausage for cooked, shredded chicken and add 2 cups of fresh spinach during the last 30 minutes of cooking. The spinach wilts into the sauce, adding color and nutrients.
• Veggie-Packed: Add sliced mushrooms, bell peppers, or zucchini along with the tortellini. Sauté them with the sausage to deepen their flavor. This adds bulk and makes the dish more substantial.
• Cheese Lover's Dream: Add an extra 1/2 cup of shredded mozzarella or Parmesan on top with the fontina. For a sharper flavor, use aged provolone or a mix of Italian cheeses.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently with a splash of water or milk to restore the creamy sauce.

Freezer

Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating gently on the stove or in the microwave.

Reheat

Reheat individual portions in the microwave on medium power, or in a saucepan over low heat, adding a tablespoon of water or milk to loosen the sauce.

Store leftovers in an airtight container in the refrigerator for up to 4 days. The sauce will thicken as it cools; add a splash of water or milk when reheating to restore the creamy consistency.

For longer storage, freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating gently on the stove or in the microwave. Avoid reheating more than once to maintain the best texture.

You can brown the sausage and assemble the slow cooker up to 24 hours in advance. Keep the insert in the refrigerator, then place it in the slow cooker base and cook as directed, adding about 30 minutes to the cooking time if starting cold.

Alternatively, cook the full dish, let it cool, and refrigerate for up to 4 days. Reheat individual portions in the microwave or on the stove.

Serving ideas

Serve this tortellini as a main course with a simple green salad and crusty bread to soak up the sauce. It's hearty enough to stand alone, but a side of roasted vegetables or steamed broccoli adds color and freshness. For a casual dinner, let everyone serve themselves straight from the slow cooker—it's that kind of meal.

Garnish with fresh basil or parsley if you have it, though it's not necessary. The dish is rich and satisfying, so pair it with a light, crisp white wine like Pinot Grigio or a medium-bodied red like Chianti. For a family-friendly meal, serve with garlic bread and a simple Caesar salad. Leftovers make a great lunch the next day.

Frequently asked questions

Recipe card

Boursin Sausage Marinara Tortellini Crockpot Dinner

Prep 10 minCook 4 hTotal 4 h 10 minServes 6

Ingredients

• 1 lb sweet Italian pork sausage, casings removed
• 20 oz refrigerated three-cheese tortellini
• 24 oz crushed San Marzano tomato marinara sauce
• 5.2 oz garlic and fine herbs Boursin cheese
• 1 1/2 cups shredded Italian fontina cheese

Instructions

1. In a large skillet over medium-high heat, cook the Italian sausage, breaking it into crumbles, until browned and cooked through, about 8 to 10 minutes. Drain excess fat if desired. Transfer the browned sausage to the bottom of a 7-quart slow cooker.
2. Add the refrigerated tortellini over the sausage in an even layer. No need to stir—just spread them out.
3. Pour the marinara sauce evenly over the tortellini, making sure to cover most of the pasta. Use a spatula to spread if needed.
4. Place the Boursin cheese wheel in the center of the slow cooker. Sprinkle the shredded fontina evenly over the top.
5. Cover the slow cooker and cook on low for 4 hours, or on high for 2 hours, until the tortellini are tender and the sauce is bubbly and thickened. Do not stir during cooking.
6. After the cooking time, gently stir the mixture to combine the creamy Boursin and fontina into the sauce. The tortellini should be tender but not mushy.
7. Spoon the hot tortellini mixture onto serving plates. Serve immediately, with extra grated cheese if desired.

Contains: gluten, milk

Estimated nutrition per serving

Calories

610

Protein

28 g

Carbohydrates

45 g

Fat

36 g

Fiber

3 g

Sugar

8 g

Automatic estimate from the ingredient list, not laboratory-verified.