Slow Cooker Tomato Tortellini Soup with Ground Beef
Creamy, hearty, and downright comforting, this Slow Cooker Tomato Tortellini Soup with Ground Beef is perfect for chilly nights.
Servings: 6 servings
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.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. You can freeze the soup without the tortellini for up to 2 months.