Slow-Cooker Boursin Tortellini with Pepperoni and Sausage Tips, FAQ & printable recipe

Tips for success

For the best flavor, use a good-quality marinara sauce—San Marzano tomatoes make a noticeable difference. If you prefer a thinner sauce, add a splash of chicken broth or water before cooking.

To make it extra cheesy, stir in an additional 1/2 cup of shredded mozzarella after cooking. For a crispy top, transfer the cooked tortellini to a baking dish, sprinkle with extra cheese, and broil for 2-3 minutes.

This recipe is incredibly forgiving. You can prep everything the night before by layering the ingredients in the slow cooker insert and refrigerating it overnight. In the morning, just place it in the base and turn it on.

The cook time may increase slightly if the insert is cold. Leftovers taste even better the next day as the flavors meld further. Store in an airtight container for up to 4 days.

Variations

• Vegetarian: Omit the pepperoni and sausage and add 1 cup of sliced mushrooms and 1 cup of baby spinach. Sauté the mushrooms first to release their moisture, then layer as directed. The result is a hearty, meatless version that's just as creamy and satisfying.
• Spicy: Use hot Italian sausage and add 1/2 teaspoon of red pepper flakes with the marinara. For extra heat, sprinkle crushed red pepper on top before serving. This version brings a pleasant kick that balances the creamy cheese.
• Chicken: Substitute the Italian sausage with 1 pound of boneless, skinless chicken thighs, cut into 1-inch pieces. Cook on low for 4-5 hours, or until the chicken reaches 165°F (74°C). The chicken absorbs the sauce beautifully and stays moist.
• Extra Veggies: Add 1 cup of chopped zucchini and 1/2 cup of sliced bell peppers with the tortellini. These vegetables hold up well during slow cooking and add color and nutrition. If using frozen vegetables, add them during the last 30 minutes to prevent mushiness.

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 milk or marinara to revive the creamy sauce.

Freezer

Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat in the microwave in 1-minute intervals, stirring between, or on the stovetop over medium heat until hot.

Store any leftovers in an airtight container in the refrigerator for up to 4 days. The pasta will absorb some sauce, so you may want to add a splash of milk or marinara when reheating to restore creaminess.

Reheat gently in the microwave or on the stovetop until piping hot. This dish also freezes well for up to 3 months—thaw overnight in the fridge before reheating.

This recipe is perfect for meal prep. Assemble the slow cooker insert the night before, cover, and refrigerate. In the morning, simply place the insert in the slow cooker base and cook on low for 4 hours.

If starting from cold, add an extra 30 minutes to the cook time. You can also cook the entire dish ahead and reheat individual portions throughout the week.

Serving ideas

Serve this tortellini straight from the slow cooker for a casual family dinner. Ladle it into deep bowls and top with extra pepperoni, a sprinkle of fresh basil, or a dusting of Parmesan. A side of crusty bread is perfect for soaking up the creamy sauce. For a complete meal, add a simple green salad with a lemon vinaigrette to cut through the richness.

This dish is also great for entertaining. Set up a buffet with the slow cooker on warm and let guests serve themselves. It pairs well with garlic bread, roasted vegetables, or a simple arugula salad. For a festive touch, garnish with fresh herbs and serve in white bowls to show off the vibrant colors. It's sure to be a crowd-pleaser.

Frequently asked questions

Recipe card

Slow-Cooker Boursin Tortellini with Pepperoni and Sausage

Prep 10 minCook 4 hTotal 4 h 10 minServes 8

Ingredients

• 4 oz thick-cut pepperoni, sliced
• 1 lb Italian sausage, casings removed
• 20 oz refrigerated three-cheese tortellini
• 24 oz crushed San Marzano marinara sauce
• 1 wheel garlic-and-fine-herbs Boursin cheese
• 1 1/2 cups shredded Italian fontina cheese

Instructions

1. Place the sliced pepperoni and crumbled Italian sausage in the bottom of a 7-quart slow cooker. Spread them into an even layer.
2. Dump the refrigerated tortellini over the meat in the slow cooker. No need to stir—just let it sit on top.
3. Pour the crushed San Marzano marinara sauce evenly over the tortellini. Use a spatula to scrape out every bit from the jar.
4. Place the wheel of Boursin cheese 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 until the sausage is cooked through and the tortellini are tender. Do not stir during cooking to keep the layers intact.
6. Once cooked, gently stir the mixture to combine the creamy Boursin and fontina into the sauce. The sauce will turn silky and pink.
7. Ladle the tortellini into bowls or onto plates. Serve immediately, garnished with extra pepperoni or fresh herbs if desired.

Contains: gluten, milk

Estimated nutrition per serving

Calories

580

Protein

28 g

Carbohydrates

38 g

Fat

36 g

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