If you’re craving a comforting, hearty soup that feels like a warm hug in a bowl, then the Slow Cooker Tomato Tortellini Soup with Ground Beef Recipe is about to become your new favorite. It combines the rich flavors of ground beef and tomatoes with the luxurious softness of cheese tortellini, all simmered slowly to let the ingredients marry beautifully. This recipe is effortlessly simple yet deeply satisfying, perfect for busy days when you want a wholesome meal without fussing over the stove.
Ingredients You’ll Need
Every ingredient in this soup plays a key role, creating layers of flavor, delicious texture, and vibrant color. The list is straightforward but essential to achieve that perfect balance between savory meatiness, bright tomato notes, and creamy indulgence.
- 1 lb ground beef: Provides a hearty, savory base that’s rich in flavor and protein.
- 1 medium onion, diced: Adds sweetness and depth when sautéed.
- 2 cloves garlic, minced: Brings bold aromatic notes that lift the soup’s flavor.
- 1 (28 oz) can crushed tomatoes: Offers a fresh tomato texture and natural acidity.
- 1 (15 oz) can tomato sauce: Enhances tomato richness and creates a smooth, comforting broth.
- 3 cups beef broth: Infuses the soup with savory depth and moisture.
- 1 teaspoon Italian seasoning: A blend of herbs that adds classic Mediterranean aromatic warmth.
- 1/2 teaspoon dried basil: Provides a slightly sweet, peppery herbaceous note.
- 1/4 teaspoon red pepper flakes (optional): Gives a gentle kick for those who enjoy a bit of heat.
- 1 (9 oz) package refrigerated cheese tortellini: Adds that creamy, cheesy bite making the soup extra special.
- 1 cup heavy cream: Brings luscious creaminess that rounds out the tomato acidity perfectly.
- Salt and pepper to taste: Essential for balancing and enhancing all the flavors.
- Fresh parsley or basil for garnish (optional): Adds an herbaceous freshness and pretty color finish.
How to Make Slow Cooker Tomato Tortellini Soup with Ground Beef Recipe
Step 1: Cook the Beef
Start by heating a large skillet over medium heat. Brown the ground beef, breaking it apart with a spoon so it cooks evenly and develops that satisfying, caramelized flavor. Once the beef is browned, drain any excess fat for a lighter soup, then transfer the meat into your slow cooker. This step builds a rich foundation of meaty goodness that the rest of the soup will revolve around.
Step 2: Sauté the Onion and Garlic
Using the same skillet keeps those flavorful browned bits intact. Add diced onion and cook for 2 to 3 minutes until it softens and becomes translucent, enhancing the soup’s sweetness. Toss in the minced garlic and let it cook just about 30 seconds until fragrant—be careful not to burn it! Then move this aromatic mixture to the slow cooker, joining the beef for the flavor party to continue building.
Step 3: Add the Remaining Ingredients
Time to layer in the star players—the crushed tomatoes, tomato sauce, and beef broth establish a rich and tangy base. The Italian seasoning and dried basil contribute fragrant herb notes, while a pinch of red pepper flakes adds subtle warmth if you like a bit of spice. Season with salt and pepper, then stir everything gently in the slow cooker so all the flavors meld together.
Step 4: Cook the Soup
Cover your slow cooker and let it work its magic. Cook on low for 6 to 7 hours or on high for 3 to 4 hours. This slow simmer gives the flavors plenty of time to deepen and blend beautifully, while the beef becomes tender and the tomatoes soften into a luscious base.
Step 5: Add Tortellini
About 30 minutes before you’re ready to eat, stir in the refrigerated cheese tortellini. The tortellini will cook directly in the soup, soaking up all those wonderful flavors while staying delightfully tender and cheesy. This step elevates the soup from simple to something special and hearty enough to be a meal on its own.
Step 6: Finish the Soup
Once the tortellini is tender, gently stir in the heavy cream and let it warm through for 5 minutes. This finishing touch makes the soup extra creamy and smooth, balancing the acidity of the tomatoes and enriching every mouthful. Taste and adjust seasoning with salt and pepper as needed—you want that perfect harmony of flavors.
Step 7: Serve
Ladle the Slow Cooker Tomato Tortellini Soup with Ground Beef Recipe into warm bowls. Garnish with freshly chopped parsley or basil for a bright pop of color and fresh herbal notes. Serve it hot, sit back, and enjoy a bowl that truly feels like a hug from your slow cooker.
How to Serve Slow Cooker Tomato Tortellini Soup with Ground Beef Recipe
Garnishes
Fresh herbs like parsley or basil offer a lovely contrast against the rich red soup, adding freshness and a hint of earthiness. You could also sprinkle a little grated Parmesan for an extra layer of cheesiness that complements the tortellini beautifully.
Side Dishes
This soup pairs wonderfully with crusty artisan bread or warm garlic breadsticks to soak up every last drop. A light green salad dressed with lemon vinaigrette balances the richness, making your meal feel complete and well-rounded.
Creative Ways to Present
Serve the soup in rustic bread bowls for an eye-catching, edible presentation. Or layer it in clear glass mugs for a modern twist, showing off the colorful ingredients. For a casual gathering, offer toppings like shredded cheese, crushed red pepper flakes, or a dash of cream on the side so guests can customize their bowls.
Make Ahead and Storage
Storing Leftovers
Leftover Slow Cooker Tomato Tortellini Soup with Ground Beef Recipe stores beautifully in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making it an ideal make-ahead meal. Just give it a gentle stir before reheating.
Freezing
You can freeze this soup, but it’s best to wait until before you add the tortellini and cream, as pasta and dairy don’t freeze well. Freeze the base soup in a freezer-safe container for up to 3 months. When ready to eat, thaw overnight, reheat, and then add fresh tortellini and cream to keep everything delicious and fresh.
Reheating
Reheat the soup gently on the stovetop over medium heat, stirring occasionally. If you’ve already added the tortellini and cream, do it slowly to avoid curdling. Add a splash of broth or water if the soup has thickened too much during storage.
FAQs
Can I use ground turkey instead of ground beef?
Absolutely! Ground turkey works well if you prefer something leaner, though it has a milder flavor. You might want to add an extra pinch of seasoning or a little olive oil to boost richness.
What kind of tortellini works best?
Refrigerated cheese tortellini is perfect for this soup because it cooks quickly and adds a wonderful creamy filling. You can experiment with spinach or meat-filled tortellini for a fun twist.
Can I make this recipe without the slow cooker?
Yes, you can simmer everything on the stovetop in a large pot for about 45 minutes to an hour, then add the tortellini and cream at the end. Just watch the liquid level and add broth if it gets too thick.
Is the soup spicy?
The recipe includes optional red pepper flakes, so the heat level is completely up to you. Omit them for a milder soup or increase slightly for a kick, keeping in mind the tortellini and cream help balance any spice.
Can I make this soup vegetarian?
To make a vegetarian version, skip the ground beef and use vegetable broth. Add extra vegetables like mushrooms or zucchini to keep the soup hearty and satisfying.
Final Thoughts
There’s something truly comforting about a bowl of Slow Cooker Tomato Tortellini Soup with Ground Beef Recipe simmered low and slow until every flavor shines. Whether you’re feeding a family or craving easy weeknight dinner warmth, this soup delivers richness, creaminess, and a burst of fresh herbs in every bite. Give it a try—you’ll find yourself reaching for the slow cooker more often just to enjoy this classic, cozy favorite.
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Slow Cooker Tomato Tortellini Soup with Ground Beef Recipe
- Total Time: 6 hours 15 minutes to 7 hours 15 minutes (low) or 3 hours 15 minutes to 4 hours 15 minutes (high)
- Yield: 6 servings 1x
Description
This Slow Cooker Tomato Tortellini Soup with Ground Beef is a hearty and comforting meal perfect for any day. Packed with ground beef, rich tomato flavors, and cheesy tortellini, slow-cooked to perfection for an easy, warm, and satisfying dinner that the whole family will love.
Ingredients
Meat
- 1 lb ground beef
Vegetables & Aromatics
- 1 medium onion, diced
- 2 cloves garlic, minced
Tomato Base
- 1 (28 oz) can crushed tomatoes
- 1 (15 oz) can tomato sauce
Liquids
- 3 cups beef broth
- 1 cup heavy cream
Seasonings
- 1 teaspoon Italian seasoning
- 1/2 teaspoon dried basil
- 1/4 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
Others
- 1 (9 oz) package refrigerated cheese tortellini
- Fresh parsley or basil for garnish (optional)
Instructions
- Cook the beef: In a large skillet over medium heat, brown the ground beef, breaking it apart with a spoon. Once browned, drain excess fat if necessary, and transfer the beef to the slow cooker.
- Sauté the onion and garlic: In the same skillet, sauté the diced onion for 2-3 minutes until softened. Add minced garlic and cook for another 30 seconds until fragrant. Transfer the onion and garlic mixture to the slow cooker with the beef.
- Add the remaining ingredients: To the slow cooker, add the crushed tomatoes, tomato sauce, beef broth, Italian seasoning, basil, red pepper flakes (if using), and season with salt and pepper. Stir everything together to combine.
- Cook the soup: Cover the slow cooker and cook on low for 6-7 hours or on high for 3-4 hours.
- Add tortellini: About 30 minutes before serving, stir in the cheese tortellini and continue to cook on low for 30 minutes, or until the tortellini is tender and cooked through.
- Finish the soup: Once the tortellini is cooked, stir in the heavy cream and let it warm through for an additional 5 minutes. Adjust seasoning with more salt and pepper if needed.
- Serve: Ladle the soup into bowls and garnish with fresh parsley or basil if desired. Serve hot.
Notes
- You can substitute heavy cream with half-and-half for a lighter option.
- If you prefer a spicier soup, increase the red pepper flakes to 1/2 teaspoon.
- For a vegetarian version, omit ground beef and use vegetable broth instead of beef broth.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- The tortellini can be swapped with any other filled pasta or even small shells.
- Prep Time: 15 minutes
- Cook Time: 6 to 7 hours on low or 3 to 4 hours on high in slow cooker
- Category: Soup
- Method: Slow Cooking
- Cuisine: Italian-American
