Creamy, hearty, and downright comforting, this Slow Cooker Tomato Tortellini Soup with Ground Beef checks all the boxes for an effortless weeknight dinner. Imagine tender cheese tortellini swimming in a rich tomato-beef broth, finished with a splash of cream and a shower of Parmesan — cozy, satisfying, and perfect for chilly nights. Fun fact: slow cookers were originally marketed as a way to save money and time, and this recipe honors that tradition by turning simple pantry staples into a bowl everyone will love. If you like fuss-free meals that still taste homemade, try my Slow Cooker Tomato Tortellini Soup with Ground Beef recipe page for full details and step-by-step tips. This soup is simple to prep, family-friendly, and always a crowd-pleaser — you’ll want it on repeat.
What is Slow Cooker Tomato Tortellini Soup with Ground Beef?
What’s in a name? This slow cooker soup combines classic tomato base flavors with hearty ground beef and pillowy cheese tortellini. Why call it that — because it tells you exactly what to expect: tomato, tortellini, and beef, all made in a slow cooker for hands-off convenience. Who named it? Maybe a busy parent who wanted dinner on the table without extra fuss. After all, “the way to a man’s heart is through his stomach.” Want to get cozy with a bowl and see why the name fits so well? Give it a try and enjoy the comfort.
Why You’ll Love This
This soup is irresistible for three big reasons:
- Comforting, creamy texture: The tomato base turns silky after slow cooking and a splash of heavy cream adds a smooth richness that coats every bite.
- Cost-effective and filling: Ground beef and canned tomatoes are budget-friendly staples that stretch to feed a family, making this meal economical without sacrificing flavor.
- Flavorful toppings and finishes: Fresh basil and grated Parmesan elevate the soup into something special with bright herb notes and savory umami.
If you enjoy hearty soups like the ones on this blog, this recipe is a close cousin to simple slow-cooker classics but with a cozy Italian twist. For another easy slow-cooker meal idea, check out the 4-Ingredient Slow Cooker Chicken. Ready to make it tonight? You’ll love how little effort brings big flavor.
How to Make:
Quick Overview
This recipe is easy because most of the work is browning the beef and throwing everything into the slow cooker. The result is a flavorful, rich broth, tender tortellini, and a creamy finish. Expect a velvety texture from the heavy cream, hearty bites of beef, and soft cheese tortellini that soak up the tomato goodness. Prep time is about 15–20 minutes. Cook time is 3–7 hours depending on your setting.
Approximate time:
- Prep: 15–20 minutes
- Cook: 3–7 hours (3–4 hours on high, 6–7 hours on low)
- Total: 3 hours 20 minutes to 7 hours 20 minutes
Ingredients
- 1 lb ground beef, raw
- 1 onion, diced
- 2 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 1 can (14.5 oz) beef broth
- 1 can (6 oz) tomato paste
- 1 tsp dried basil
- 1 tsp dried oregano
- Salt and pepper to taste
- 1 package (19 oz) frozen cheese tortellini
- 1 cup heavy cream
- Fresh basil, chopped (for garnish)
- Grated Parmesan cheese (for serving)
Directions
- In a skillet over medium heat, add the 1 lb ground beef, the diced onion, and the minced garlic. Cook, stirring occasionally, until the beef is browned and the onion is translucent, about 6–8 minutes.
- Drain any excess fat from the skillet into a safe container and dispose of properly.
- Transfer the cooked beef mixture to your slow cooker, breaking the beef up with a spoon as you go.
- Add the 28 oz crushed tomatoes, 14.5 oz beef broth, and 6 oz tomato paste to the slow cooker.
- Stir in 1 tsp dried basil, 1 tsp dried oregano, and salt and pepper to taste. Mix thoroughly so the tomato paste is fully incorporated.
- Cover the slow cooker and cook on low for 6–7 hours or on high for 3–4 hours.
- About 30 minutes before serving, open the lid and add the 19 oz frozen cheese tortellini and 1 cup heavy cream. Stir gently to combine.
- Cover again and continue cooking until the tortellini is tender, about 25–30 minutes.
- Before serving, taste and adjust seasoning with additional salt and pepper if needed.
- Serve hot, garnished with chopped fresh basil and a generous sprinkle of grated Parmesan cheese.
What to Serve With
- Crusty garlic bread or toasted Italian baguette to soak up the creamy tomato broth.
- A simple green salad with vinaigrette to add freshness and a bright contrast.
- Roasted vegetables such as broccoli or Brussels sprouts for added texture.
- A light wine like Pinot Grigio or a nonalcoholic sparkling water with lemon for a refreshing pairing.
Top Tips for Perfecting
- Swap ground beef for ground turkey or Italian sausage for a different flavor profile.
- If the soup is too thick, add a splash of additional beef broth or water to reach your desired consistency.
- Add frozen spinach or kale with the tortellini for extra greens without extra prep.
- Avoid overcooking the tortellini — add it late so it stays tender, not mushy.
- For deeper flavor, brown the ground beef and let the onions caramelize slightly before transferring to the slow cooker.
- If you love a hint of heat, stir in a pinch of red pepper flakes at the end.
- For a lighter version, substitute half-and-half for heavy cream and reduce the amount by a quarter cup.
- Want a different pasta twist? Try the techniques used in this bowtie pasta with ground beef recipe for inspiration on seasoning and beef handling.
Storing and Reheating Tips
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
- Freezing: You can freeze the soup without the tortellini for up to 2 months—tortellini tends to change texture when frozen. Freeze the tortellini separately in a sealed bag if desired.
- Reheating: Reheat gently on the stove over medium-low heat, stirring frequently. If the soup was refrigerated, add a splash of broth or water while reheating to restore creaminess. For microwave reheating, cover and heat in 1-minute intervals, stirring between each interval.
- Note: If freezing, add fresh tortellini when reheating to retain best texture.
FAQs
Can I use fresh tortellini instead of frozen?
Yes. Fresh tortellini can be added toward the end of cooking, but check it after 10–12 minutes since it cooks faster than frozen. Adjust the final cooking time accordingly.
Can I make this recipe vegetarian?
Absolutely. Replace ground beef with a plant-based beef substitute or use a can of drained and rinsed chickpeas and vegetable broth instead of beef broth. Adjust seasonings to taste.
How can I make this soup thicker or thinner?
To thicken, simmer uncovered on high for 15–20 minutes, or stir in a small slurry of cornstarch and water. To thin, add additional broth or water a little at a time until the desired consistency is reached.
Is it safe to leave the soup in the slow cooker all day?
Yes, as long as you cook on low or use a programmable slow cooker that switches to warm. However, add the tortellini and cream near the end to avoid overcooking and separation.
Can I prepare this ahead of time?
You can prepare the meat mixture ahead and refrigerate it for a day before adding to the slow cooker. If prepping fully ahead, wait to add tortellini and cream until reheating to serve for best texture.
Conclusion
This Slow Cooker Tomato Tortellini Soup with Ground Beef is a weeknight champion: simple to prep, budget-friendly, and richly flavored enough to feel special. It’s perfect for busy families or anyone who wants comforting, hands-off cooking without sacrificing taste. For a twist on tortellini in the slow cooker, you might also enjoy this take on lasagna-style tortellini in a slow cooker: Slow Cooker Lasagna Tortellini Soup – Your Cup of Cake. Give this recipe a try, and share a bowl with family or friends — it’s the kind of meal that brings people together.
Slow Cooker Tomato Tortellini Soup with Ground Beef
Equipment
- Skillet
- Slow Cooker
Ingredients
Ingredients
- 1 lb Ground Beef raw
- 1 medium Onion diced
- 2 cloves Garlic minced
- 28 oz Crushed Tomatoes 1 can
- 14.5 oz Beef Broth 1 can
- 6 oz Tomato Paste 1 can
- 1 tsp Dried Basil
- 1 tsp Dried Oregano
- Salt to taste
- Pepper to taste
- 19 oz Frozen Cheese Tortellini 1 package
- 1 cup Heavy Cream
- Fresh Basil chopped, for garnish
- Grated Parmesan Cheese for serving
Instructions
- In a skillet over medium heat, add the ground beef, diced onion, and minced garlic. Cook, stirring occasionally, until the beef is browned and the onion is translucent, about 6–8 minutes.
- Drain any excess fat from the skillet into a safe container and dispose of properly.
- Transfer the cooked beef mixture to your slow cooker, breaking the beef up with a spoon as you go.
- Add the crushed tomatoes, beef broth, and tomato paste to the slow cooker.
- Stir in dried basil, dried oregano, and salt and pepper to taste. Mix thoroughly so the tomato paste is fully incorporated.
- Cover the slow cooker and cook on low for 6–7 hours or on high for 3–4 hours.
- About 30 minutes before serving, open the lid and add the frozen cheese tortellini and heavy cream. Stir gently to combine.
- Cover again and continue cooking until the tortellini is tender, about 25–30 minutes.
- Before serving, taste and adjust seasoning with additional salt and pepper if needed.
- Serve hot, garnished with chopped fresh basil and a generous sprinkle of grated Parmesan cheese.