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
Scale
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
