Slow Cooker Boursin Kielbasa Tortellini Tips, FAQ & printable recipe

Tips for success

For the best flavor, use a good-quality smoked kielbasa — it makes a difference. Slice it on the diagonal for larger, more attractive pieces.

If you prefer a spicier kick, use andouille sausage instead. The Alfredo sauce can be enhanced with a pinch of nutmeg or a dash of white pepper, though the video doesn't show it.

To prevent the tortellini from overcooking, check it at the 3.5-hour mark. Every slow cooker runs a little differently. If the sauce is too thin, remove the lid for the last 30 minutes to allow some evaporation.

This will help the sauce cling to the pasta. Let the dish rest for a few minutes before serving — it will thicken as it cools slightly.

Variations

• Chicken and Spinach: Swap the kielbasa for 1 1/2 pounds of boneless, skinless chicken thighs, cut into bite-size pieces. Cook on LOW for 4-5 hours, or until chicken is cooked through and reaches 165°F. Add a cup of fresh spinach in the last 30 minutes.
• Vegetarian Mushroom: Omit the kielbasa and double the mushrooms to 1 pound. Add a can of drained cannellini beans for protein. Cook on LOW for 3-4 hours, until the tortellini are tender and the sauce is bubbly.
• Spicy Andouille: Replace the smoked kielbasa with andouille sausage for a spicy Cajun twist. Add a diced bell pepper and a teaspoon of Cajun seasoning along with the other ingredients. Cook as directed.
• Garlic Shrimp: Skip the kielbasa and add 1 pound of peeled, deveined shrimp during the last 30 minutes of cooking. Cook until the shrimp are pink and opaque. Do not overcook — shrimp cook quickly.

Storage and make-ahead

Fridge

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of milk or broth to restore the creamy sauce.

Freezer

Freeze the cooked dish in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat in the microwave or on the stovetop over medium-low heat, stirring occasionally, until hot and bubbling. Add a little liquid if needed.

Store leftovers in an airtight container in the refrigerator for up to 3 days. The pasta will continue to absorb sauce, so you may want to add a splash of milk or broth when reheating to loosen it up. Reheat gently in the microwave or on the stovetop until hot. This dish also freezes well for up to 2 months.

You can assemble the slow cooker insert with all the ingredients the night before, cover, and refrigerate. In the morning, place the insert in the slow cooker and cook on LOW for 4 hours.

If starting from cold, add an extra 30 minutes to the cooking time. Alternatively, cook the entire dish, let it cool, and refrigerate or freeze for later.

Serving ideas

Serve this creamy pasta bake straight from the slow cooker for a casual family dinner. It's hearty enough to be a complete meal on its own, but a simple green salad with a lemony vinaigrette would brighten it up.

Crusty bread is perfect for sopping up the extra sauce. Garnish with fresh parsley or cracked black pepper, though not shown in the video.

For a more formal presentation, plate the pasta on a white dinner plate, as shown in the video, and sprinkle with additional shredded fontina or a few fresh herbs. This dish pairs well with a crisp white wine like Pinot Grigio or a light red like Chianti. It's comfort food at its best, meant to be shared and enjoyed.

Frequently asked questions

Recipe card

Slow Cooker Boursin Kielbasa Tortellini

Prep 10 minCook 4 hTotal 4 h 10 minServes 6

Ingredients

• 2 lb smoked kielbasa, sliced diagonally
• 20 oz fresh spinach-and-cheese tortellini
• 8 oz cremini mushrooms, sliced
• 15 oz Alfredo sauce
• 1 wheel garlic-and-herb Boursin cheese
• 1 cup shredded Italian fontina cheese

Instructions

1. Place the sliced smoked kielbasa in an even layer in the bottom of a 6-quart slow cooker. Top with the fresh spinach-and-cheese tortellini, then scatter the sliced cremini mushrooms over the tortellini. Pour the Alfredo sauce evenly over the top.
2. Place the wheel of garlic-and-herb Boursin cheese in the center of the slow cooker, then sprinkle the shredded fontina cheese evenly over the entire surface.
3. Cover the slow cooker and cook on LOW for 4 hours, or until the tortellini are tender and the sauce is bubbling around the edges. Do not lift the lid during the first 3 hours to keep the heat consistent.
4. Once the tortellini are tender, stir the mixture gently to combine the melted Boursin and fontina into the sauce. Be careful not to break the tortellini.
5. Ladle the creamy kielbasa tortellini onto plates or into bowls. Serve immediately while hot and bubbling.

Contains: gluten, milk

Estimated nutrition per serving

Calories

720

Protein

32 g

Carbohydrates

45 g

Fat

44 g

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