Easy Crock Pot Tortellini with Italian Sausage

Home » Crock Pot » Easy Crock Pot Tortellini with Italian Sausage

A no-brown, no-boil slow cooker recipe with sausage meatballs cooked in spaghetti sauce under a bed of cheese tortellini and a creamy parmesan topping.

Author: Mandy Rivers | Updated: 8/21/26

This dump-and-go recipe requires no meat to be browned or pasta to be cooked separately. Everything is going in the crock uncooked and coming out as a zesty, saucy Italian dish with meatballs made of Italian sausage and perfectly tender cheese tortellini!

The appeal of crock pot meals (for me, anyway) is that they be really easy. I don't want to have to brown meat or cook anything separately, especially on busy weekdays.

I want to just dump and go then presto! chango!, dinner is served! Otherwise I'd just cook all the stuff the traditional way, which if we're being honest, is going to yield better results in most cases.

WHY THIS RECIPE WORKS

Italian Sausage - Italian sausage links are the perfect way to make easy meatballs. Once you remove the casings, they practically roll themselves and always keep their shape. And the sausage is perfectly seasoned so no extra ingredients needed! 

Spaghetti Sauce - A jar of prepared spaghetti sauce is also already seasoned (so we won't need to drag out a bunch of spices and ingredients here either) and creates the perfect base for the meatballs to cook in. 

Fresh Tortellini - Fresh pasta takes way less time to cook than dried pasta so we can just toss the tortellini on top at the end, and the heat and steam in the crock pot will cook them perfectly.

Creamy Parmesan Topping - We'll heat some Half & Half in the microwave then pour it over the uncooked tortellini with some garlic powder and parmesan cheese. The starch from the pasta will bind itself to the fats in the Half & Half and parmesan which will make an easy creamy topping! This also ensures the tortellini cooks perfectly and makes them extra delicious.

HOW TO MAKE IT

The full, printable recipe card is down below but here's the basics of how to make this EASY recipe:

1. Roll sausage links into meatballs then place in the crock (uncooked).
2. Top meatballs with spaghetti sauce then cook on High 2-3 hours or Low 4-6 hours.
3. Add tortellini on top.
4. Heat Half & Half 2 minutes in the microwave, stir in salt and garlic powder then pour over tortellini.
5. Top with parmesan cheese then continue cooking 15 minutes. That's it!

12 FAQ ON CROCK POT TORTELLINI

1. Can traditional homemade meatballs be used in this?  Sure! Start with uncooked meatballs. They will be more tender than sausage meatballs so they may not hold their shape as well but that's OK!

2. Can I use frozen meatballs instead of sausage?  Technically, yes, but I imagine the texture will be pretty "corky" when cooked this long. I would reduce the initial cooking time by half.

3. What brand Italian sausage is best?  I like Johnsonville and Publix best. The only brand I've encountered that I didn't like starts with a 'P' and rhymes with "chemo" (I think it's too firm and a little tough). 

4. Should I use hot, sweet or mild Italian sausage?  I always use hot but any will work!

5. How do you remove the sausage casings easily?  Just run a sharp knife down the length of the sausage to cut the casing then you can peel it right off. It's easier than peeling a banana! 

6. Won't the sausage make things greasy?  Oddly, no! Italian sausage doesn't put off as much grease as ground beef and I've never noticed any standing or excess oil in this recipe.

7. Can I use other types of tortellini?  Absolutely! I love this with mushroom tortellini too! So long as it's FRESH, you can use any variety.

8. What type of spaghetti sauce do you like best?  I almost always use Prego (Traditional or Tomato Basil & Garlic) if I'm not using my homemade sauce recipe (which I keep stocked in the freezer). 

9. Can I use marinara sauce?  Yes! But keep in mind that marinara sauce usually has a little less spices and salt so you may want to add both if using.

10. Can this be frozen?  I haven't tried it myself but I can't think of a reason it wouldn't freeze well.

11. Can this be made with ground beef instead of Italian sausage?  Yes, but you'll need to season it well (I'd use salt, pepper, oregano and garlic powder).

12.  Can I add peppers and onions?  Sounds good to me! I'd put them on top of the sauce while the meatballs cook.

LOVE THE NO-BOIL, NO-BROWN PART OF THIS RECIPE?

Me too! If this super easy method appeals to you, you HAVE GOT to make the No-Boil, No-Brown Italian Sausage & Pasta Bake! It's a LOT like this recipe but uses traditional dried pasta and bakes in the oven. 

3 EASY SLOW COOKER COMPLETE MEALS

None of these recipes requires browning the meat or precooking any of the ingredients (and no instant rice) and each is a complete meal!

Slow Cooker Chicken & Wild Rice Casserole - A simple but delicious casserole with Uncle Ben's wild rice, chicken tenderloins and mushrooms made easy in a crock pot. 

Crock Pot Swamp Potatoes - Smothered fresh green beans, potatoes and smoked sausage cooked in a slow cooker with butter, onions and Cajun seasoning. 

Southern Style Crock Pot Chicken & Rice - An easy slow cooker recipe for a Carolina favorite made with tender stewed chicken and long grain rice. 

Recipe for Crock Pot Tortellini with Italian Sausage

Easy Crock Pot Tortellini with Italian Sausage

Yield: 6 Servings

Author: Mandy Rivers

Prep time: 10 MinCook time: 4 HourTotal time: 4 H & 10 M

A no-brown, no-boil slow cooker recipe with sausage meatballs cooked in spaghetti sauce under a bed of cheese tortellini and a creamy parmesan topping.

Ingredients

• 1.25 lbs Italian sausage links
• 1 24-oz jar spaghetti sauce
• 1 20-oz pack fresh cheese tortellini
• 1 1/4 cups Half & Half
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• 2/3 cup grated parmesan cheese

Instructions

1. Remove casings from sausage links then cut or pinch off pieces to roll into meatballs (4-5 meatballs from each individual link) then add to a large crock pot.
2. Pour spaghetti sauce over sausage meatballs. Cover then cook on High 2-3 hours or Low 4-6 hours.
3. Add tortellini in an even layer on top of sauce and meatballs then cover. Increase heat to High if not there already.
4. Heat Half & Half in microwave for 2 minutes or until almost boiling. Stir in garlic powder and salt then pour over tortellini. Tortellini should be mostly submerged but if not, press them into the liquid a bit. It's OK if the tops are not completely covered. 1.25 c. Half & Half, 1/2 tsp garlic powder, 1/4 tsp salt
5. Sprinkle grated parmesan over tortellini, cover with lid then cook on high 15-20 minutes or until tortellini is tender. 2/3 c. cheese
6. Garnish with additional grated parmesan cheese and parsley if desired.

Notes

• PRO TIP: Keep the empty sauce jar. The pasta will absorb the sauce the longer it sits (and may get a little dry). Add 1/2 cup HOT water and 2 tablespoons butter to the empty jar (which will have plenty of residual sauce in it), replace the lid then shake vigorously until the butter has melted and the mixture has emulsified, then stir into pasta if it has gone dry (or if you just like things a little saucy). This is also good to do if you have a lot left over and plan on refrigerating it.
• You can use loose Italian sausage - the links are just really easy to roll into meatballs. 
• You can probably use whole milk or a combo of cream and skim milk in place of Half & Half (though I have not personally tested it).
• Fresh tortellini is usually found near the prepackaged cheeses in grocery stores.
• See FAQ above for more info, tips and suggestions. 

Author: Mandy Rivers

https://www.southyourmouth.com/2026/06/easy-crock-pot-tortellini-with-italian.html

Images and text © South Your Mouth LLC 2026

Crock Pot Tortellini with Italian Sausage, slow cooker Tortellini, Crockpot Tortellini, spaghetti sauce, italian sausage meatballs, uncooked pasta, fresh tortellini, no brown, no boil, uncooked, raw, easy, best, how to, marinara, italian sausage recipe

dinner

Italian

Keep up with my latest shenanigans by following South Your Mouth!

FACEBOOK | PINTEREST | INSTAGRAM | TWITTER

Sheet Pan Party Pizza

Home » Main Dishes » Sheet Pan Party Pizza

A family-sized crispy crust rectangle pizza recipe with no yeast that makes 8 individual servings or dozens of party-sized portions similar to school cafeteria pizza and Totino's!

I've spent more time thinking about this pizza than I'd like to admit. There are two pizzas from my childhood that occupy big spaces in my memories. And they might have been the same thing. 

The first is the rectangle pizza we were served for school lunches from middle school on through high school. For me, that would be about 1986-1993. Prior to middle school, we still had the rectangle pizza but it was more of a deep dish affair that had a very thick crust and gave me hella heartburn.

Which is hilarious because Mama cut all my hair off in first grade (thanks) and I had a legit businessman hairstyle (side-part and all) through most of elementary school so thinking of 8-yr old me walking around looking like a car salesman wincing from heartburn sounds like the makings of a fabulous sitcom about growing up GenX. 

Anyway, I'm pretty certain whatever we were eating from middle school on wasn't homemade and am convinced it was just frozen pizza but MY GOD we loved it!

And just like the rest of the unsupervised hooligan children coming of age in the 80's, I ate my share of frozen pizzas at home too. My favorite? Totino's Party Pizzas!! The Combination variety, to be exact!

Looking back on it, the school pizza HAD to just be Totino's (or an institutional version of it) because I swear, they tasted the same to me!

The moral of the story is that I absolutely LOVE the crispy, rectangle frozen pizzas and have given them considerable thought through the years.

Now, as recipe creator, I decided to figure out how to make something that comes close. And I did!! This recipe comes close. I won't sit here and try to tell you it's exact because it's not.

Real Totino's Party Pizzas start with a FRIED crust. I didn't want to fool with all that (and doubted you did either) so I made a recipe that somewhat fries the crust in the bottom of the oven first then we make the pizza!

NOTES ON THE MOZZARELLA

• Use part skim or whole mozzarella but DON'T use fresh mozzarella. Look for packages that read "low moisture" or "melt & stretch". Fresh mozzarella will weep and make the pizza soggy.
• Absolutely shred your cheese from a solid block and don't use preshredded mozzarella. It just doesn't melt as well and if you're going through the trouble of making your own dough, you might as well go all out and shred your own cheese!
• Totino's Party Pizzas have a little less cheese. If you're aiming to recreate a Totino's pizza, use about 12-oz of cheese instead of the entire 16-oz block.

FAQ ON SHEET PAN PARTY PIZZAS

Why olive oil and vegetable oil?  We're not using olive oil in both applications because the flavor is pretty pronounced and doesn't yield the same taste as the pizzas this recipe was crafted after. You can absolutely use all vegetable oil and omit the olive oil. By vegetable oil, I mean any neutral cooking oil.

Why do we cook the crust separate?  That's how we get that crispy bottom crust!

Can I omit or reduce the oil in the pan?  Not if you want the crispy crust. Totino's Party Pizza crusts are actually fried first. We're mimicking the frying by cooking the crust in oil on the bottom rack of a super hot oven. 

Do I do anything different to make an all cheese pizza?  Add 1 cup shredded cheddar cheese (and omit the meat toppings obviously). 

Why mini pepperonis?  No culinary reason. I'm not willing to buy a whole piece of unsliced pepperoni from the deli to make the traditional tiny cubes so the next best thing is to use the minis. You can use whatever you like!

What size is a half-sheet pan?  Half sheet pans are typically 18x13 inches.

Can I make this in a 13x9 pan?  Unfortunately, no. The dough must be spread thin to work (otherwise it would be dense and tough).

What do I do if my dough won't spread/stretch enough to cover the bottom of the pan?  Two things. Pick it up by two corners (side by side, not diagonal) and let the weight of the dough stretch itself (then do the same on the opposite side). You can also just let the dough rest 10 minutes then try again.

HOW TO FREEZE PARTY PIZZAS & COOK LATER

1. Follow the recipe through Step 5 but only bake the pizza ONE MINUTE. You technically don't have to bake it at all but it really helps the cheese stay on the pieces of pizza when freezing.
2. Cool pizza completely in the pan then cut into 8 rectangles.
3. Place each frozen pizza in a quart-sized zip-top bag (you can fit two in one bag but place them back to back).
4. Freeze up to 3 months.
5. To cook, preheat oven to 450 degrees. Cook pizzas directly on the rack for 10 minutes or until cheese is melted and bubbly.

MORE RETRO RECIPES TO TRY

Hamburger Vegetable Beef Soup - An easy vegetable beef soup recipe made with ground beef and canned vegetables just like the old-school cafeteria lunch rooms once served! 

Chicken à la King - A classic recipe for the traditional creamy chicken gravy made served over toast, biscuits or rice that cooks up perfect every time. 

Porcupine Casserole - An easy rice bake based on the classic retro recipe for Porcupine Meatballs made with ground beef, rice and tomato sauce topped with cheddar cheese.  

Scalloped Chicken Casserole - a.k.a. "Hot Chicken Salad", an old-school casserole with chopped chicken in a creamy, cheese sauce topped with buttery cracker crumbs. 

Helpful Hamburger Stroganoff - A family-size recipe for ground beef stroganoff like homemade Hamburger Helper that’s quick, easy and surprisingly delicious! 

Recipe for Sheet Pan Party Pizza

Sheet Pan Party Pizza

Yield: 8 servings

Author: Mandy Rivers | South Your Mouth

Prep time: 20 MinCook time: 20 MinInactive time: 15 MinTotal time: 55 Min

A family-sized crispy crust rectangle pizza recipe with no yeast that makes 8 individual servings or dozens of party-sized portions similar to school cafeteria pizza and Totino's!

Ingredients

Crispy Pizza Crust

• 2 1/2 cups all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon baking powder
• 1 tablespoon sugar
• 2 tablespoons olive oil
• 3 tablespoons vegetable oil
• 1 cup warm water

Party Pizza

• 2/3 cup pizza sauce
• 16 oz mozzarella, shredded
• 1/4 cup grated parmesan cheese
• 1/2 lb Italian sausage, cooked & crumbled
• 1/2 cup mini pepperonis

Instructions

Crispy Pizza Crust

1. Combine flour, salt, baking powder and sugar in a mixing bowl then whisk together. 2.5 c. flour, 1 tsp salt, 1/2 tsp baking powder, 1 Tbsp sugar
2. Add olive oil and water then stir into a shaggy dough. 2 Tbsp olive oil, 1 c. water
3. Turn dough out onto a lightly floured surface. Knead the dough until it comes together into a tight ball (about 1 minute). Just flatten it then fold it in half onto itself 15 times or so, rotating it by 90 degrees each time.
4. Place dough in a greased bowl, cover with a tea towel or plastic wrap then let it rest 15 minutes.
5. Meanwhile, preheat oven to 450 degrees and place oven rack in the bottom position.
6. Flour the back side of a half-sheet pan (13x18). You don't have to use the backside of the pan but it makes a perfect template.
7. Remove dough ball from the bowl then pull into an elongated shape (this makes it easier to roll and shape into a rectangle).
8. Using floured hands and a rolling pin, spread dough to cover the backside of the entire pan. Pick the dough up by the corners to help stretch it if necessary.
9. Add vegetable oil to a second sheet pan (or simply slide the dough rectangle onto a clean surface and use the original pan right-side up) then spread oil evenly with a pastry brush (or clean hands). 3 Tbsp vegetable oil
10. Place dough rectangle into greased pan then perforate with a fork every 3 inches or so.
11. Bake at 450 degrees on the bottom rack 10-12 minutes or until the bottom of crust is light, golden brown (just peak under a corner).
12. Remove from oven then assemble pizza.

Party Pizza

1. Move oven rack to the middle position in the oven and keep temperature set at 450 degrees.
2. Spoon pizza sauce evenly over pizza, going all the way to the edges. 2/3 c. sauce
3. Sprinkle mozzarella and parmesan on top. 16-oz cheese
4. Add crumbled sausage and pepperoni evenly over top. 1/2 lb sausage, 1/2 c. pepperoni
5. Bake at 450 degrees on the middle rack for 10-14 minutes or until cheese is starting to bubble and brown.
6. Remove pizza from oven, cut into 8 rectangles then serve immediately.

Notes

• Fennel seed is one of the predominant spices in the Totino's Party Pizzas. Consider adding some to the pizza sauce!
• Use part skim or whole mozzarella but DON'T use fresh mozzarella.
• Remove the pizza from the pan if you're not ready to serve immediately. The bottom crust will lose it's crispiness if left in the pan too long.
• Use as much or as little sauce and toppings as you'd like.
• See FAQ and notes on cheese and freezing in article above the recipe card.

https://www.southyourmouth.com/2026/04/sheet-pan-party-pizza.html

Images and text © South Your Mouth LLC 2026

totinos, totino's party pizza, copycat, baked, oven, recipe, cafeteria, school, lunch lady, lunch ladies, rectangle pizza, fried crust, crispy crust, sheet pan, sheetpan, thin crust, best, how to

dinner

American

Keep up with my latest shenanigans by following South Your Mouth!

FACEBOOK | PINTEREST | INSTAGRAM | TWITTER

The BEST Bread Machine Italian Bread

Home » Bread & Muffins » Bread Machine Italian Bread

A fool-proof bread machine recipe for Italian bread that's soft on the inside with a chewy, crusty outside that tastes like it came from a bakery (or better!).

IN THIS ARTICLE:

1. JUMP TO THE RECIPE
2. FAQ ABOUT BREAD MACHINE ITALIAN BREAD
3. HOW TO SHAPE ITALIAN BREAD (WITH PICS)
4. WHAT'S THE BEST BREAD MACHINE

I never thought I'd see the day I'd be making fresh Italian bread. With ease! Frequently! But here I am, making my weekly batch and this time I took some photos so I could share with y'all.

If you read the article that went with my recipe for Bread Machine Cinnamon Rolls, you'll remember I am NOT good with dough. I didn't inherit kneading genes from my grandparents. 

But what I can do? I can use my bread machine to do that part for me. And since I figured that part out, I've been a bread making fool!

Perfecting the Bread Machine Cinnamon Roll recipe got me over my fears about handling dough (once it's been kneaded and done its first rise in the machine).

Once that scary, tricky, Lord-I-can't-breathe, I'm-ruining-this-right-before-my-very-own-eyes kneading part is over thanks to the bread machine, the rest is easy!

Once you get past the first rise, yeast dough is very forgiving and even dough dummies like me can take the baton and run with it!

OK, I know what you're thinking... how I can call this the best bread machine Italian bread? It's because, like with the cinnamon rolls, I kept at it until I got the results I wanted. 

I made a lot of so-so loaves before I got to this recipe. I screwed it up and wasted my time PLENTY so that you don't have to! And I think this final recipe is truly perfect.

I don't know how interested y'all are in all the details (I'm a giant nerd who loves to learn about the chemistry of cooking) so I'll list some FAQ you may be wondering about.

10 FAQ ABOUT BREAD MACHINE ITALIAN BREAD

1. What's the difference in Italian Bread and French Bread?  Traditional French bread doesn't have fat or sugar so it's not as soft and evenly textured on the inside. Italian bread makes a fatter, shorter loaf, whereas French bread is long and thin (la baguette). The crust on Italian bread will be a little thinner and chewy whereas French bread has a thicker, crispier crust.

2. Can I use another type of oil?  Technically, yes, but extra virgin olive oil is where some of that great Italian flavor comes from. If needed, you can use any vegetable oil. I'm not sure about melted butter because I haven't tested it.

3. Can I make 4 smaller loaves instead of 2 large ones?  YES!! They make excellent sub rolls!! Follow the recipe the same, cutting the dough into four sections instead of two, then bake 25-30 minutes or until golden brown.

4. How long will the bread stay fresh?  An uncut loaf will stay good up to 4-5 days if stored properly. Once completely cool, double-wrap in foil or plastic wrap then store in a cabinet or other place where no light gets in.

5. Can the bread be frozen?  It can! double-wrap in foil or plastic wrap then freeze up to 3 months.

6. Can the dough be frozen?  YES!! As soon as the loaves are shaped, pop them in the freezer, uncovered, until firm (just a few hours, not overnight or they will dry out). Once frozen, wrap tightly (I store mine in the giant 6-quart zip-top bags I get at my annual pilgrimage to Ikea) then freeze up to 4 months. For the final rise, place frozen loaf on a parchment lined pan, cover with a tea towel then thaw/rise at room temperature 3-4 hours (until doubled in size) then bake per the recipe. You can also let them slow-rise in the refrigerator overnight (plan for 10-12 hours).

7. Light or dark brown sugar?  Dark is always best for most recipes but there's such a small amount in this one, it really doesn't matter. You can use regular white sugar in a pinch if needed! The sugar is mostly there to feed the yeast. 

8. Do I need to use Rapid (Bread Machine) yeast?  Not for this recipe! I use regular active yeast.

9. What type of flour should I use?  I use a Type 0 flour from Italy. Type 0 flour is most like all-purpose flour. We don't need delicate bread flour for this recipe. I fell down a rabbit hole about how we process our flour in the US and have been only using flour from Italy since. If you want to read more about why, I'll write more at the very bottom of this post. This is the flour I buy and have just this very minute discovered you can get it on Amazon. 

10. Can I make this recipe without a bread machine?  The recipe ingredients are not specific to bread machine preparation (no special or extra yeast) so you can use them with any standard dough recipe preparation instructions (for mixing, kneading and first rise).

HOW TO SHAPE ITALIAN BREAD

The recipe card will walk you through the details but here's all you have to do to shape the bread. See step-by-step image above.

1. Remove the dough from the bread machine after the "dough only" cycle has completed and the dough has finished its first rise. Almost all bread machines have a dough cycle that mixes the dough, kneads it and completes the first rise. 
2. Turn the dough out onto a floured surface.
3. Using a sharp knife, cut the dough into two even pieces.
4. Flour your rolling pin then roll one piece of dough into a rectangular(ish) shape that's approximately 12" at its longest side.
5. Roll the dough into a cylinder shape.
6. Pinch the seam together to seal it closed. Pinch the ends closed as well. You can tuck the ends under the loaf a bit if they are ragged looking.
7. Place each loaf onto a parchment lined pan with the seam-side down then let rise again.

WHAT TO SERVE IT WITH

Obviously, any Italian food goes with well with Italian bread but there are other recipes out there that just beg for a hunk of good bread! Here are the ones that come to mind for me!

POTATO GOULASH WITH SAUSAGE - Saucy, stewed potatoes with onions and smoked sausage or kielbasa, seasoned with paprika and garlic make this recipe for rustic Hungarian-style potato goulash.

CHICKEN & WILD RICE SOUP - A super flavorful, creamy soup recipe with tender chicken, hearty vegetables and wild rice that’s not too heavy but still oh, so satisfying.

BRAISED PORK & CABBAGE - A rustic recipe with cabbage and fork-tender pork pieces cooked down in a light tomato broth with caramelized and crispy bits on top.

CLASSIC BEEF STROGANOFF - An easy-to-follow recipe for classic Beef Stroganoff with tender strips of steak, sliced mushrooms and sauteed onions in a velvety sauce made with real sour cream.

SHELLFISH CHOWDER - A family recipe for hearty, creamy chowder loaded with shrimp, scallops, clams and crab that's surprisingly simple to make.

South Your Mouth exists because of the community who reads it. Occasionally, I may suggest a product I use at home and personally recommend. If you purchase it, I will likely receive a small commission.

WHAT IS THE BEST BRAND OF BREAD MACHINE TO BUY?

MY PERSONAL FAVORITE - I did a ton of research before buying my Breville Custom Loaf Bread Maker and absolutely love it. The key features that I enjoy are:

1. The pan is rectangular instead of square so bread baked in the machine is shaped like a traditional loaf.
2. The paddle flattens before baking so there's no big dent in the bottom of baked loaves.
3. It is very user-friendly (even for dough dummies like me).
4. The custom functions I like to use are preprogrammed and easy to select (standard dough, pasta, pizza dough, etc.). 

A MORE AFFORBALE ALTERNATIVE - While I love the Breville, it is pretty pricy. I stayed at a vacation rental that had one of these Neretva Bread Makers and was really impressed with it! If I were going to buy a second machine, it would be this one!

MY OTHER TWO FAVORITE BREAD MACHINE RECIPES!

CINNAMON ROLLS - An easy to follow bread machine recipe for tender, billowy cinnamon rolls filled with cinnamon butter and brown sugar topped with the perfect cream cheese buttercream icing.  

STEAKHOUSE YEAST ROLLS - Pillow-soft yeast rolls that are super easy to make by letting your bread machine knead the dough then simply cutting the dough into the iconic rectangle shape.

Recipe for Bread Machine Italian Bread

The BEST Bread Machine Italian Bread

Yield: 2 Loaves

Author: Mandy Rivers | South Your Mouth

Prep time: 15 MinCook time: 40 MinInactive time: 2 H & 10 MTotal time: 3 H & 5 M

A fool-proof bread machine recipe for Italian bread that's soft on the inside with a chewy, crusty outside that tastes like it came from a bakery (or better!).

Ingredients

Bread Dough:

• 1.5 cups warm water
• 1 tablespoon brown sugar
• 2 teaspoons olive oil
• 2 teaspoons salt
• 4 cups all-purpose flour
• 1 pkt active yeast (2.25 tsp)

Egg Wash (optional):

• 1 egg
• 1 tablespoon water

Instructions

1. Add water, brown sugar, salt and oil to bread machine pan. 1.5 c. warm water, 1 Tbsp brown sugar, 2 tsp each salt and olive oil
2. Add flour on top of wet ingredients then add yeast on top of flour. 4 c. flour, 2.25 tsp yeast
3. Set machine to dough cycle then start. This will knead the dough and proof it through the first rise (mine takes 90 mins).
4. Turn dough out onto a floured surface then cut into two even pieces using a sharp knife.
5. Roll each half of dough into a rectangular(ish) shape that's approximately 12" at its longest side.
6. Roll each half into a long cylinder, pinching the seam closed and ends.
7. Place both loaves onto a sheet pan lined with parchment paper (or sprinkled with cornmeal) with the seam facing down.
8. Cover with a tea towel or plastic wrap then let rise until doubled in size (about 40 minutes for me). Preheat oven to 375 degrees.
9. Optional: Brush both loaves with the egg wash using a pastry brush. Loaves pictured here were made with egg wash.
10. Using a super sharp knife or razor blade, cut a slice (about 1/4-inch deep) down the middle of each loaf. Bake at 375 degrees for 40 minutes or until deep golden brown.

Notes

• The egg wash gives the bread its glossy crust but is optional.
• After the egg wash is applied (before scoring the loaves) you can sprinkle on sesame seeds, poppy seeds or everything bagel seasoning if you'd like!
• All other questions have likely been answered in the FAQ section above.

https://www.southyourmouth.com/2026/02/the-best-bread-machine-italian-bread.html

Images and text © South Your Mouth LLC 2026

BEST Bread Machine Italian Bread, bread machine italian bread, bread machine, italian bread, best, how to, recipe, easy, bakery, soft, chewy, crusty

bread

Italian

Keep up with my latest shenanigans by following South Your Mouth!

FACEBOOK | PINTEREST | INSTAGRAM | TWITTER

WHY I'VE QUIT AMERICAN FLOUR

As referenced in FAQ #9 above.

First things first, I'm not a conspiracy theorist or very "crunchy" as the kids say. And I eat plenty of junky, overly processed food. But since traveling to the UK last year, I try to avoid flour that's been processed the US.

I spent two weeks walking (and walking and WALKING) all over Scotland last year when we took the Baby Girl over to attend the University of Edinburgh. I'm 50 years old and overweight. We walked over 10 miles a day and everything on my body should have HURT (ankles, knees, hips... all the achy parts) but... I felt great.

I suffer with pretty substantial joint pain. Whether it's menopause, age/weight, early rheumatoid arthritis (verdict is still out, getting the blood screening again at my next physical) or a combo, I'm not sure. But after just a few days in Scotland, almost all of the pain went away.

After a few interesting conversations with folks I met and falling down a rabbit hole online about it, I learned that some of the chemicals and processes used to grow and mill flour in the US are banned in the UK and Italy (and maybe every other first world country).

Removing the overly processed, refined flour from my diet for two weeks made me feel twenty years younger. My joints felt great! I felt great!

When I asked the Scottish woman I was speaking with why she thought the UK was stricter, she sheepishly said, "Well... our government pays for our healthcare so they don't want us poisoning ourselves." And I was like... man, dang... that makes a lot of sense.

I'm mostly focused on inflammation but, in my research, I've learned that Celiac disease and gluten allergies are practically nonexistent in Europe. I've also learned that processed white sugar is another devil. Those are whole other rabbit holes to fall down so I'll have to let you research those topics.

I can easily find pasta made in Italy at the grocery store but I've had a hard time finding European grown and milled flour. I buy my flour from Manny's Choice and just today discovered it can be purchased on Amazon.

Here's a summary of what I've learned about US flour and inflammation:

White flour grown and refined in the US is strongly linked to chronic inflammation because it is highly processed, rapidly digested, and causes blood sugar spikes. It acts as a pro-inflammatory agent, contributing to obesity, insulin resistance, and gut health issues. 

Key Links to Inflammation:

• High Glycemic Index: Refined flour triggers the production of advanced glycation end (AGE) products, which stimulate inflammation.
• Gut Health & Zonulin: The proteins in processed wheat, specifically gliadin, can cause the body to overproduce zonulin, triggering immune responses that cause joint inflammation.
• Processing & Additives: US flour is highly refined and contains bleaching agents and preservatives that may contribute to sensitivity and inflammation (as well as some cancers).
• Nutrient Depletion: The refining process removes fiber and nutrients, resulting in a product that encourages metabolic dysfunction rather than satiety. 

Sources:

• Chris Kresser, M.S., L.Ac.: 10 Ways Refined Flour Can Damage Your Health 
• Arthritis Foundation: 8 Food Ingredients That Can Cause Inflammation 
• Josh Gitalis: The Dark Side of White Flour 
• Pam Rezai: The White Flour Epidemic 
• Fall Line Ridge: American Flour Made Her Sick (video)