Slow Cooker Creamy Tuscan Sausage & Spinach Pasta: Your One-Pot Comfort Food Dream

There’s something about a slow cooker simmering on the counter all day that just feels like a warm, quiet hug in food form. This Tuscan sausage and spinach pasta has been my go-to for chilly evenings when I want everything to taste rich and comforting without spending hours in the kitchen. I’ve learned over the years that letting the sausage brown first before it hits the pot makes all the difference in flavor, and I swear by adding a splash of white wine to lift the cream sauce just a little.

Slow Cooker Creamy Tuscan Sausage and Spinach Pasta

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Prep Time 20 minutes mins

Cook Time 4 hours hrs

Total Time 4 hours hrs 20 minutes mins

Servings: 6 servings

Calories: 548

Ingredients Method Notes

Ingredients

  

Protein and Aromatics

• 1 lb Italian sausage, casings removed Use mild or hot, depending on your preference
• 1 large onion, diced
• 4 cloves garlic, minced

Vegetables and Liquid

• 1 cup sun-dried tomatoes, chopped Oil-packed work best
• 1 can (14.5 oz) tomato sauce
• 1 cup chicken broth
• 4 cups fresh spinach Add in the last 15 minutes of cooking

Cream Base and Seasoning

• 1 cup heavy cream
• 1 cup mozzarella cheese, shredded
• 1 cup parmesan cheese, grated
• 1.5 tsp dried oregano
• 0.5 tsp red pepper flakes Adjust to taste
• 1 tsp salt
• 0.5 tsp black pepper

Pasta

• 1 box (1 lb) rotini or penne pasta Cooked separately until al dente, then tossed in

Method

 

Brown the Sausage

1. In a large skillet over medium heat, brown the Italian sausage, breaking it apart as it cooks, until no longer pink. Remove from heat and set aside.

Sauté Aromatics

1. In the same skillet, add the diced onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.

Combine in Slow Cooker

1. Transfer the sausage and onion mixture to the slow cooker. Add the sun-dried tomatoes, tomato sauce, chicken broth, heavy cream, mozzarella cheese, parmesan cheese, oregano, red pepper flakes, salt, and black pepper. Stir well to combine.

Cook

1. Cover and cook on high for 4 hours, or until the sausage is fully cooked and the mixture is heated through.

Add Spinach and Pasta

1. In the last 15 minutes of cooking, stir in the fresh spinach until it wilts. Meanwhile, cook the pasta according to package directions until al dente. Drain and toss the pasta directly into the slow cooker with the sausage and spinach mixture. Stir gently to combine and serve hot.

Notes

I always add the spinach during the last 15 minutes on high so it wilts perfectly without turning mushy. Also, if you want extra richness, stir in a splash of heavy cream right before serving instead of adding it to the slow cooker.