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Slow Cooker Tomato Tortellini Soup with Ground Beef

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This Slow Cooker Tomato Tortellini Soup with Ground Beef is the ultimate comfort food! It combines tender cheese tortellini, a rich and creamy tomato-based broth, and savory ground beef for a hearty, satisfying meal. The best part? It’s a dump-and-go recipe—just brown the beef, toss everything in the slow cooker, and let it work its magic. Perfect for busy weeknights, meal prepping, or cozy family dinners, this soup is a guaranteed hit. Serve with crusty bread or a fresh side salad for a complete meal that everyone will love!

🌟 Why You’ll Love This Recipe:
✔️ Easy to make – Minimal prep with maximum flavor.
✔️ Rich & creamy – A luscious blend of tomato, Parmesan, and cream.
✔️ Family-friendly – A dish that both kids and adults enjoy.
✔️ Perfect for meal prep – Stores and reheats beautifully.
✔️ Customizable – Swap proteins, adjust the spice level, or add extra veggies!

Ingredients

Scale
  • 1 lb ground beef
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 1 can (28 oz) crushed tomatoes
  • 1 can (15 oz) tomato sauce
  • 4 cups beef broth
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon red pepper flakes (optional)
  • 1 package (9 oz) refrigerated cheese tortellini
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 2 cups fresh spinach, chopped

Instructions

  1. In a skillet over medium heat, cook the ground beef until browned. Drain excess fat.
  2. Add diced onion and minced garlic to the skillet and cook for 2-3 minutes until softened.
  3. Transfer the beef mixture to the slow cooker.
  4. Add crushed tomatoes, tomato sauce, beef broth, basil, oregano, salt, black pepper, and red pepper flakes. Stir to combine.
  5. Cover and cook on low for 6-7 hours or on high for 3-4 hours.
  6. Stir in the tortellini and cook on high for an additional 15-20 minutes, or until the pasta is tender.
  7. Stir in heavy cream, Parmesan cheese, and chopped spinach. Let cook for another 5 minutes until the spinach is wilted.
  8. Serve warm and enjoy.

 

Notes

Ingredient Notes:

  • Tortellini: Use refrigerated cheese tortellini for the best texture. If using frozen tortellini, add 5 extra minutes of cooking time.
  • Ground Beef Alternatives: Swap for ground turkey, Italian sausage, or plant-based crumbles for a different flavor.
  • Tomato Base: If you like a chunkier soup, use diced tomatoes instead of crushed tomatoes.
  • Cream Substitute: For a dairy-free version, replace heavy cream with coconut milk or cashew cream.

Cooking Tips:

  • Avoid Mushy Pasta: Add tortellini in the last 15–20 minutes of cooking to keep it from overcooking.
  • Best Time to Add Dairy: Stir in heavy cream and Parmesan at the end to prevent curdling.
  • Adjusting Consistency: If the soup is too thick, add more broth. If it’s too thin, use a cornstarch slurry to thicken it.

Storage & Reheating:

  • Refrigerate: Store in an airtight container for up to 4 days.
  • Freeze: Do not freeze with tortellini—it will get mushy. Freeze the soup base without pasta for up to 3 months, then add fresh tortellini when reheating.
  • Reheat: Warm on the stove over low-medium heat, stirring occasionally. Add a splash of broth or cream if needed.

🍲 Now you’re ready to enjoy a warm, cozy bowl of Slow Cooker Tomato Tortellini Soup! 🥄💛

Find it online: https://claradelish.com/slow-cooker-tomato-tortellini-soup-with-ground-beef/