Ingredients
Scale
- 1.5 lbs cooked turkey breast, shredded or cubed (or rotisserie chicken)
- 2 packages (10 oz each) refrigerated cheese tortellini
- 4 cups low-sodium chicken or turkey broth
- 1 block (8 oz) light cream cheese, cubed
- 2 cups fresh baby spinach
- 1 cup frozen peas and carrots
- 1 tablespoon poultry seasoning (sage, thyme, rosemary blend)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and black pepper to taste
- Optional: 1/4 cup grated Parmesan cheese for topping
Instructions
- Step 1: Preparation: Start by lightly greasing the inside of your slow cooker with non-stick spray to make cleanup even easier. Place the shredded turkey, frozen peas and carrots, chicken broth, poultry seasoning, garlic powder, and onion powder into the crockpot. Give everything a quick stir to ensure the spices are evenly distributed throughout the liquid.
- Step 2: Cooking: Place the cubed light cream cheese on top of the liquid mixture. Cover the slow cooker with the lid and set it to “Low” for 3.5 to 4 hours. If you are in a rush, you can set it to “High” for 2 hours. About 30 minutes before you are ready to serve, stir the melted cream cheese into the broth until the sauce is smooth and creamy. Add the refrigerated tortellini at this time.
- Step 3: Plating: Once the tortellini is tender (usually after 20-30 minutes of cooking), fold in the fresh baby spinach. The heat from the sauce will wilt the spinach in about 2 minutes. Stir one last time to combine everything. Ladle the creamy tortellini and turkey into deep bowls. Top with a sprinkle of Parmesan cheese and fresh cracked black pepper if desired. Serve immediately while hot.
- Cook Time: 4 hours 5 minutes