Tortellini in a Pot

Serves 6

• 1 pound bulk Italian sausage
• 1 (26-ounce) jar pasta sauce
• 1 (14-ounce) can diced tomatoes with garlic
• ½ tablespoon dried Italian seasoning
• 15 ounces refrigerated cheese tortellini (I use gluten-free)

Use a 4-quart slow cooker. Add the sausage to a skillet on the stovetop over medium heat and cook, stirring to break up the meat, until browned. Discard any accumulated fat. Add the sausage to the insert, and then the pasta sauce and tomatoes. Stir in the Italian seasoning. Cover and cook on Low for 6 to 7 hours or on High for about 3 hours. Stir in the tortellini, and re-cover. Cook on Low for an additional 20 to 30 minutes, or until the tortellini have softened, swelled, and are bite-tender.

The Verdict

I like how the tortellini cooks right in the sauce, adding extra flavor to each cheesy dumpling—there’s no worry about the pasta becoming waterlogged. This easy dinner is great to throw into your meal plan and is more exciting than the traditional “pasta and red sauce” meal. Serve with grated Parmesan cheese, if desired.