When we moved from Houston to Austin late last year I lived by the slow cooker. When we arrived to our new home everything was in boxes and those boxes were everywhere in the house. Plus with a kitchen renovation in the works, I just didn’t want to unpack any of the kitchen items knowing I would have to remove them when the kitchen renovation started.
Luckily I picked up a copy of Crock Pot Recipe Collection cookbook, while I was at Bed Bath and Beyond picking up a new coffee maker for the new house. The cookbook was more of an impulse buy but I am so glad I got it. I cooked from it for weeks after we moved in.
Since I only had just a few key kitchen items out, the slow cooker allowed me to make complete meals with just a few tools. Plus with the hustle and bustle of unpacking boxes it helped time wise. I could unpack while the slow cooker did its thing and voila….dinner is ready!
This is my version of the recipe I found in the Crock Pot cookbook. You can also switch out the ground turkey for organic ground beef as well. Enjoy!
Slow Cooker Turkey Tortellini
An easy meal prepared in a slow cooker. Three cheese tortellini slow cooked with ground turkey and a blend of exotic mushrooms. Perfect for weeknight meals.
Ingredients
SPECIAL TOOLS
- Slow cooker
TORTELLINI
- 1 pound ground turkey
- Salt and pepper
- 1 24-ounce jarred marinara sauce
- 1 9-ounce pack three cheese tortellini
- 12 ounces exotic mushroom blend (oyster, shiitake, cremini), sliced
- 1 cup water
- ½ teaspoon red pepper flakes (optional)
- Parmesan cheese (optional)
- Chopped Italian parsley (garnish)
Instructions
- Coat the inside of your slow cooker with nonstick olive oil spray.
- Spray a 12-inch skillet with olive oil spray. Add turkey and cook over medium-high heat, breaking up the meat with a wooden spoon for about 5 minutes. Sprinkle salt and pepper on top and stir to combine.
- Turn off the heat and using a slotted spoon, transfer the turkey to the prepared slow cooker.
- Stir in the marinara sauce, tortellini, mushrooms, water and red pepper flakes if using.
- Cover the slow cooker and cook on low for 4 – 4 ½ hours or on high for 30 minutes –to 1 hour. Stirring half way through cooking time. Sprinkle with Parmesan cheese and chopped parsley if using.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 610Total Fat: 28gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 151mgSodium: 1310mgCarbohydrates: 48gFiber: 7gSugar: 12gProtein: 42g
If you’re here for great recipes using simple and real ingredients, then you’ve come to the right place. Most of my recipes use real and easy to find simple ingredients (organic when possible).
Brian Hebert
This is the best soup! I’ve made it for a family gathering, for a sick friend, and for myself! It is simply delicious and so easy to make! Thanks for a wonderful recipe!!