Slow-Cooker Kielbasa Tortellini with Provolone Tips, FAQ & printable recipe

Tips for success

For the best texture, slice the kielbasa on a slight diagonal so the medallions are larger and have more surface area. This also makes them look more appetizing.

If you prefer a spicier dish, use a spicy smoked sausage or add a pinch of red pepper flakes when layering. The heat will infuse the sauce as it cooks.

Make sure to use a 6-quart slow cooker for this recipe; a smaller one may overflow. If you have a larger slow cooker, the cooking time may be slightly shorter, so check at 3 1/2 hours.

The dish is forgiving, so you can keep it on warm for up to an hour before serving, but the pasta may soften further.

Variations

• Spicy Andouille Version: Swap the smoked kielbasa for fully cooked andouille sausage for a smoky, spicy kick. Add a diced jalapeño or a pinch of cayenne when layering to increase the heat. The andouille pairs beautifully with the creamy marinara.
• Vegetarian Option: Omit the kielbasa and add a can of drained chickpeas or white beans for protein. Use a vegetarian marinara sauce and increase the ricotta to 1 1/2 cups for extra creaminess. Cook time stays the same, but check the pasta for doneness.
• Cheese Swap: Use shredded mozzarella instead of provolone for a milder flavor and a more stretchy texture. You can also add a sprinkle of Parmesan on top before serving for a salty, nutty finish.
• Add Greens: Stir in a few handfuls of baby spinach or chopped kale during the last 30 minutes of cooking. The greens will wilt into the sauce, adding color and nutrients without changing the cooking time.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Freezer

Freeze in an airtight container for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat in a saucepan over medium-low heat, stirring occasionally, or microwave in 30-second bursts until hot.

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 water or extra marinara when reheating. Reheat gently on the stovetop or in the microwave until hot.

Assemble the slow cooker up to 24 hours in advance, but keep the cheeses on top and cover with the lid. Refrigerate until ready to cook, then add 30 minutes to the cooking time. This is great for meal prep or busy mornings.

Serving ideas

Serve this kielbasa tortellini hot, straight from the slow cooker. It's a complete meal on its own, but a simple green salad with a lemony vinaigrette would brighten the plate.

Crusty bread or garlic bread is perfect for sopping up the creamy sauce. For a touch of freshness, sprinkle with chopped parsley or basil before serving.

This dish is hearty enough to feed a crowd, and it pairs well with roasted vegetables or a side of sautéed spinach.

For a low-carb option, serve it over zucchini noodles or alongside a steamed green vegetable. The leftovers also make a great lunch the next day, served cold or reheated.

Frequently asked questions

Recipe card

Slow-Cooker Kielbasa Tortellini with Provolone

Prep 10 minCook 4 hTotal 4 h 10 minServes 6

Ingredients

• 2 lb smoked kielbasa, sliced diagonally into 1/2-inch medallions
• 20 oz refrigerated three-cheese tortellini
• 24 oz crushed San Marzano marinara sauce
• 1 cup whole-milk ricotta cheese
• 2 cups shredded provolone cheese

Instructions

1. Place the sliced kielbasa medallions in the bottom of a 6-quart slow cooker in an even layer. Add the refrigerated tortellini on top, spreading them out slightly. Pour the marinara sauce over the tortellini, making sure it covers most of the pasta and sausage.
2. Spoon dollops of ricotta over the top of the sauce, spacing them evenly. Sprinkle the shredded provolone over the entire surface, covering the ricotta and pasta as much as possible.
3. Cover the slow cooker with the lid and cook on low for 4 hours, or until the tortellini are tender and the cheese is melted and bubbling. Avoid opening the lid during the first 3 hours to keep the heat inside.
4. After 4 hours, carefully remove the lid and test a tortellini for doneness. It should be tender with a slight bite, and the sauce should be thick and creamy. If the pasta is still firm, re-cover and cook for another 30 minutes.
5. Give the mixture a gentle stir to incorporate the melted cheeses into the sauce, being careful not to break the tortellini. The sauce should turn a creamy orange-pink color with ribbons of ricotta.
6. Spoon the kielbasa tortellini onto plates or into bowls, making sure each serving gets some sausage, pasta, and sauce. Serve hot, with extra provolone or red pepper flakes if desired.

Contains: gluten, milk

Estimated nutrition per serving

Calories

610

Protein

30 g

Carbohydrates

52 g

Fat

32 g

Fiber

4 g

Sugar

8 g

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