This slow cooker butternut squash tortellini is comforting, delicious, and so, so easy. The butternut squash makes the perfect creamy sauce!

Well, this was amazing.

And, quite honestly, a little unexpected.

So much so that we had already sat down to dinner and started chowing, when I abstractedly noticed the first few bites were being met with “wow” and “mmmm” and “seriously this is awesome” by my table partners. I shouted “STOP!! Stop eating!” as I realized the importance of documenting this meal for blogging posterity before it was all completely inhaled.

A white plate full of butternut squash tortellini topped with parmesan cheese.

No one stopped, story of my life, so I quickly grabbed my plate, scraped the tortellini onto something {slightly} more presentable, scooted the oblivious eaters out of the way to get to good light, and snapped a couple pictures.

What started out as an experiment-slash-means-to-a-dinner-end proved to be a new family favorite.

It’s already been requested for birthday dinners, anniversaries (not the marriage kind, the “I haven’t hit my brother in three weeks kind”), and just becauses. All the while I’m sitting here thinking how it’s going to save my life this winter.

Comforting, delicious, and so, so easy.

If you haven’t experienced the delightfulness of butternut squash in pasta (like here, here and here), you’re missing out.

The very lightly sweet, winter squash makes the perfect creamy, cheesy, silky smooth sauce and is wonderful with the tender tortellini.

Seriously. That sauce is sooooo yummy. Plus, can we just talk about how the slow cooker wins again? I’m nominating her for best appliance in the history of ever.

A fork taking a tortellini off of a white plate full of tortellini.

What To Serve With This:

Roasted broccoli or skillet green beans
Cheesy Garlic Bread
Green salad or fresh fruit

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Slow Cooker Butternut Squash Tortellini

4.66 stars (66 ratings)


  • 2 teaspoons olive oil
  • ½ cup chopped onion
  • 3 cloves garlic, finely minced
  • ¼ teaspoon minced dried rosemary
  • ¼ teaspoon dried thyme
  • ¼ teaspoon dried sage
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 2 pounds peeled and cubed butternut squash, about 4 cups or so
  • 3 cups low-sodium chicken broth
  • 4 to 8 ounces cream cheese, light or regular (depending on how creamy you want it), cubed
  • ½ cup freshly grated Parmesan cheese plus more for serving, if desired
  • 1 ½ pound refrigerated tortellini (see note)


  • In a nonstick skillet, heat the oil over medium heat. Add the onions and garlic and cook, stirring occasionally, until the onion is starting to soften, 3-4 minutes. Stir in the rosemary, thyme, sage, salt and pepper.
  • Place the butternut squash in a 5- or 6-quart slow cooker. Add the sautéed onion and garlic and then pour in the chicken broth. Cover and cook on low for 8 hours or high for 4-5 hours.
  • Add the cubes of cream cheese and the Parmesan cheese to the slow cooker. Stir until mostly melted. Using an immersion blender (or using a blender or food processor in batches), blend the mixture until smooth (and return it to the slow cooker if needed). Stir in the tortellini. Cover and cook on high for 30 minutes or until the tortellini are tender.
  • Add salt and pepper to taste. Serve with additional Parmesan cheese, if desired.


Tortellini: all tortellini are not created equal, I’m afraid. Based on past experience and recipes, I don’t think the dry tortellini in the pasta aisle will work out very well (but that’s just an untested opinion). I highly recommend using refrigerated tortellini (I usually get mine from Costco but have seen it at my grocery store, too).
Serving: 1 Serving, Calories: 592kcal, Carbohydrates: 72g, Protein: 26g, Fat: 24g, Saturated Fat: 11g, Cholesterol: 82mg, Sodium: 947mg, Fiber: 8g, Sugar: 8g

Recipe Source: from Mel’s Kitchen Cafe (inspired by this recipe and this one, too)