Looking for a comforting and easy meal? Try this Slow Cooker Tomato Tortellini Soup with Ground Beef! It’s loaded with tasty flavors and perfect for the whole family. You’ll love how simple it is to make, letting you enjoy a delicious dinner without spending hours in the kitchen.
Why Make This Recipe
This soup is a winner for many reasons. First, it uses everyday ingredients, so you don’t need to run out to the store. Second, it’s a slow cooker recipe, which means you can set it up and forget about it until it’s ready. Perfect for busy people or those cozy weekends when you just want to relax! Plus, who doesn’t love a warm bowl of soup on a chilly day?
How to Make Slow Cooker Tomato Tortellini Soup with Ground Beef
Ingredients:
- 1 lb ground beef
- 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, cook the ground beef with the diced onion and minced garlic until the beef is browned and the onion is translucent. Make sure to drain any excess fat.
- Transfer the beef mixture to a slow cooker. Add the crushed tomatoes, beef broth, tomato paste, dried basil, dried oregano, salt, and pepper. Stir to combine everything well.
- Cover and cook on low for 6-7 hours or on high for 3-4 hours.
- About 30 minutes before serving, add the frozen tortellini and heavy cream to the slow cooker. Stir gently, cover, and continue cooking until the tortellini is tender.
- Serve hot, garnished with fresh basil and sprinkled with grated Parmesan cheese.
How to Serve Slow Cooker Tomato Tortellini Soup with Ground Beef
Serve this comforting soup in bowls with a sprinkle of grated Parmesan and some fresh basil on top. Pair it with warm bread or a simple salad for a complete meal. It’s a great dish to enjoy with family or friends!
How to Store Slow Cooker Tomato Tortellini Soup with Ground Beef
If you have leftovers, let the soup cool down, then store it in an airtight container in the fridge. It should last for about 3-4 days. You can also freeze it for up to 3 months. Just thaw it in the fridge before reheating.
Tips to Make Slow Cooker Tomato Tortellini Soup with Ground Beef
- Feel free to add more veggies like bell peppers or carrots to make it even heartier.
- If you want a little kick, try adding some red pepper flakes.
- Make sure to stir in the tortellini near the end to avoid overcooking them.
Variation
You can easily turn this into a vegetarian dish by skipping the ground beef and using vegetable broth instead of beef broth. Add extra vegetables or beans for protein!
FAQs
Can I use fresh tortellini instead of frozen?
Yes, but you should add fresh tortellini during the last 10-15 minutes of cooking since they cook faster.
Can I make this soup ahead of time?
Absolutely! Just prepare it the day before and store it in the fridge. Reheat before serving.
What can I serve with this soup?
This soup pairs well with garlic bread, a side salad, or even a simple grilled cheese sandwich for a comforting meal.
Enjoy making this delicious Slow Cooker Tomato Tortellini Soup with Ground Beef! It’s sure to become a favorite in your home.
Slow Cooker Tomato Tortellini Soup with Ground Beef
Ingredients
- 1 lb ground beef
- 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)
Instructions
- In a skillet over medium heat, cook the ground beef with the diced onion and minced garlic until the beef is browned and the onion is translucent. Drain any excess fat.
- Transfer the beef mixture to a slow cooker. Add the crushed tomatoes, beef broth, tomato paste, dried basil, dried oregano, salt, and pepper. Stir to combine.
- Cover and cook on low for 6-7 hours or on high for 3-4 hours.
- About 30 minutes before serving, add the frozen tortellini and heavy cream to the slow cooker. Stir gently, cover, and continue cooking until the tortellini is tender.
- Serve hot, garnished with fresh basil and sprinkled with grated Parmesan cheese.
Notes
For added flavor, stir in a handful of spinach or kale before serving. You can also substitute Italian sausage for ground beef for a richer taste.
