Crockpot Mediterranean Tortellini
This hearty Crockpot salami tortellini is a bold, Mediterranean-inspired dish filled with salty salami, cheese tortellini, white beans, and tangy pepperoncini. Just toss everything in the slow cooker and enjoy a hands-off dinner that tastes like you worked way harder than you did.
Servings: 6 servings
Calories: 410kcal
Equipment
- Crock Pot
Ingredients
- 15.5 oz great northern beans drained and rinsed
- 14.5 oz diced tomatoes do not drain
- 1 lb hard salami cut into ½-inch cubes
- ½ cup chopped pepperoncini peppers drained
- ½ tsp dried basil
- ½ tsp dried oregano
- ½ tsp salt
- ½ tsp black pepper
- ¼ tsp ground thyme
- 18 oz frozen cheese tortellini
- 2 cups chicken broth
Topping
- Sliced black olives and Crumbled feta cheese
Instructions
- In a large slow cooker, add the beans, tomatoes (with liquid), cubed salami, pepperoncini, all dried seasonings, frozen tortellini, and chicken broth.
- Stir well to combine everything evenly. Cover and cook on low for 2½ hours, stirring once or twice if possible.
- Once the tortellini is tender and the flavors have melded, ladle into bowls and top with black olives and feta cheese. Serve warm.
Notes
- Use firm salami that holds up to slow cooking. Softer deli slices may fall apart.
- Frozen tortellini works best, no need to thaw. It holds its texture without becoming mushy.
- Leftovers keep well in the fridge for 2–3 days. Add a little broth or water when reheating.
Nutrition
Serving: 2cups | Calories: 410kcal