Crockpot Turkey Zucchini Parmesan Tortellini Tips, FAQ & printable recipe

Tips for success

For the best flavor, brown the ground turkey thoroughly until it's deeply golden. This caramelization adds a savory depth that simply simmering raw meat won't achieve.

Use a large skillet so the turkey browns rather than steams, and don't overcrowd the pan. If you have time, let the turkey cool slightly before adding it to the slow cooker with the other ingredients.

To make this recipe even easier, you can prep the zucchini and cube the cream cheese the night before and store them in the refrigerator.

The sauce can also be assembled in the slow cooker insert and refrigerated overnight, then placed in the slow cooker base and cooked the next day. Just add an extra 30 minutes to the slow-cook time if starting from cold.

Variations

• Spicy Sausage Twist: Swap the ground turkey for spicy Italian sausage (casings removed) and use a spicy marinara. The sausage adds heat and richness, making the dish more robust. Adjust the amount of red pepper flakes to your taste.
• Vegetarian Version: Omit the turkey and add an extra zucchini or a cup of sliced mushrooms. Use vegetable broth instead of chicken broth. The mushrooms add an earthy flavor that complements the creamy tomato sauce.
• Gluten-Free Option: Use gluten-free tortellini (if available) or substitute with gluten-free pasta shapes like penne or fusilli. Check that the marinara and broth are gluten-free as well. Adjust cooking time according to the pasta package.
• Cheesy Spinach Addition: Stir in 2 cups of fresh baby spinach along with the tortellini. The spinach will wilt into the sauce, adding color and a mild, earthy flavor. This is an easy way to add more greens to the dish.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 3 days. The sauce will thicken when cold; add a splash of broth or water when reheating.

Freezer

Freeze the sauce (without tortellini) for up to 3 months. Thaw overnight in the refrigerator, then add cooked tortellini and reheat gently.

Reheat

Reheat individual portions in the microwave or on the stovetop with a splash of broth or water, stirring occasionally, until hot and bubbling.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The sauce will thicken as it cools; when reheating, add a splash of chicken broth or water to loosen it to the desired consistency. Reheat gently on the stovetop or in the microwave until piping hot.

This dish is great for meal prep. You can assemble the entire mixture (without the tortellini and parmesan) in the slow cooker insert and refrigerate overnight.

The next day, place it in the slow cooker and cook on LOW for 3 hours, then add the tortellini and parmesan and continue as directed. The sauce can also be made ahead and frozen for up to 3 months; thaw overnight in the refrigerator before reheating.

Serving ideas

Serve this tortellini hot, straight from the slow cooker, with a generous sprinkle of fresh basil on top. It's a complete meal on its own, but you can also pair it with a crisp green salad and garlic bread for a more substantial dinner.

The creamy, saucy nature of the dish means it pairs well with something light and acidic to balance the richness.

For a family-style dinner, set the slow cooker on the table and let everyone serve themselves. The leftovers are just as good the next day, if there are any. You can also serve it over a bed of sautéed spinach or with roasted vegetables on the side. The sauce is so good you'll want to soak up every last bit with a piece of crusty bread.

Frequently asked questions

Recipe card

Crockpot Turkey Zucchini Parmesan Tortellini

Prep 15 minCook 3 hTotal 3 h 15 minServes 6

Ingredients

• 1 1/2 lb lean ground turkey
• 2 medium zucchini, diced
• 24 oz roasted garlic marinara sauce
• 1 cup chicken broth
• 8 oz Neufchâtel cream cheese, softened and cubed
• 20 oz three-cheese tortellini (refrigerated)
• 1 1/2 cups freshly grated Parmigiano-Reggiano cheese
• Fresh basil leaves, for serving

Instructions

1. Heat a large skillet over medium-high heat. Add the ground turkey and cook, breaking it up with a wooden spoon, until browned and no longer pink, about 6 to 8 minutes. Drain off any excess fat if needed. Transfer the browned turkey to the slow cooker.
2. Add the diced zucchini, roasted garlic marinara sauce, chicken broth, and softened Neufchâtel cream cheese to the slow cooker with the turkey. Stir gently to combine, making sure the cream cheese is distributed.
3. Cover the slow cooker and cook on LOW for 2.5 hours, until the sauce is bubbling and the zucchini is tender. The cream cheese should be fully melted and the sauce smooth.
4. After the slow-cook time, add the refrigerated three-cheese tortellini to the slow cooker. Stir gently to coat the tortellini with the sauce.
5. Sprinkle the freshly grated Parmigiano-Reggiano cheese over the tortellini and stir to combine. The cheese will melt into the sauce, making it creamy and rich.
6. Cover and cook on LOW for another 20 to 30 minutes, until the tortellini are tender and heated through. The sauce should be bubbling gently around the edges.
7. Taste the sauce and adjust seasoning if needed. Serve the tortellini hot, topped with fresh basil ribbons.

Contains: gluten, milk, eggs

Estimated nutrition per serving

Calories

510

Protein

38 g

Carbohydrates

45 g

Fat

21 g

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