If you’re looking for the ultimate cozy dinner that feels like a hug in a bowl, Slow Cooker Tomato Tortellini Soup with Ground Beef is about to be your new go-to. It’s loaded with hearty ground beef, cheesy tortellini, a dreamy swirl of cream, and vibrant tomatoes that simmer all day to infuse every spoonful with comforting flavor. Whether you’re staving off a chilly evening or feeding a hungry crowd, this one-pot wonder totally delivers—easy enough for busy weeknights, but special enough for company.
Ingredients You’ll Need
The beauty of this soup is how a handful of basic pantry and fridge staples come together to create something magical. Each ingredient has a purpose: some bring richness, some add depth, and others offer just a pop of color or texture to make Slow Cooker Tomato Tortellini Soup with Ground Beef shine.
- Ground beef: Browned for deep, savory flavor—that first bite will have everyone asking for seconds.
- Yellow onion: Adds a gentle sweetness as it softens and blends beautifully into the soup.
- Garlic: Gives that fragrant kick; fresh minced is best for maximum flavor.
- Crushed tomatoes: The base for that classic tomatoey goodness you crave in a soup like this.
- Tomato sauce: Rounds out the soup, keeping everything velvety and smooth.
- Beef broth: Provides a savory backbone and makes the flavors sing.
- Dried basil: A must for that Italian-inspired brightness—don’t skip it!
- Dried oregano: Adds a rustic, earthy layer that plays perfectly with the tomatoes.
- Salt: Simple but essential for seasoning every tasty bite.
- Black pepper: Wakes everything up with just a subtle, peppery warmth.
- Cheese tortellini: The star of the show—cheesy, pillowy pasta that soaks up the rich broth.
- Heavy cream: Just a splash for luscious creaminess that makes this soup irresistibly cozy.
- Baby spinach (optional): A handful tossed in at the end gives color and a fresh green note.
- Grated Parmesan cheese: For finishing, adding salty, melty magic right before eating.
How to Make Slow Cooker Tomato Tortellini Soup with Ground Beef
Step 1: Brown the Beef and Sauté Aromatics
Start by grabbing a skillet and browning your ground beef together with the diced onion over medium heat. This step is key: taking a few minutes to caramelize the meat and soften the onion is what builds that irresistible base flavor. Once the beef is nicely browned and the onions are tender, drain off any extra grease so your soup stays rich—never greasy. Toss in the garlic for just one minute; it should be fragrant but not burnt.
Step 2: Slow Cooker Magic
Transfer the beef mixture right into your slow cooker, making sure you scrape in every last bit (there’s flavor gold in those caramelized bits). Add the crushed tomatoes, tomato sauce, beef broth, basil, oregano, salt, and pepper. Stir it all together so those flavors start mingling from the get-go. Cover and let your slow cooker work its magic—choose low for an all-day simmer (6 to 7 hours) or high if you’re short on time (3 to 4 hours).
Step 3: Add the Tortellini and Cream
Thirty minutes before you’re ready to serve, stir in the cheese tortellini (no need to thaw if it’s frozen, just add 10 extra minutes) and pour in the heavy cream. Cover again, and let it cook until the tortellini is perfectly tender and the broth turns velvety and a little dreamy.
Step 4: Stir in Spinach and Finish
Just before serving, toss in the baby spinach if you’re using it. The heat from the soup will wilt it in a minute or two, adding a pop of color and freshness. Ladle generous servings into bowls and get everyone to the table because it’s officially time to enjoy Slow Cooker Tomato Tortellini Soup with Ground Beef.
How to Serve Slow Cooker Tomato Tortellini Soup with Ground Beef
Garnishes
For those final finishing touches, you can’t beat a generous dusting of grated Parmesan cheese. Even a sprinkle of chopped fresh basil or parsley can wake up the flavors. If you like a little heat, try a pinch of crushed red pepper—your taste buds will thank you!
Side Dishes
This soup is hearty enough to steal the show, but serving it with crusty bread or buttery garlic knots takes the comfort level up a notch. For something lighter, pair it with a crunchy green salad dressed simply—just so you don’t miss a drop of that amazing broth.
Creative Ways to Present
If you’re serving guests, ladle the Slow Cooker Tomato Tortellini Soup with Ground Beef into shallow pasta bowls for a rustic, bistro feel. For a fun twist, set out small cups for a soup appetizer or serve with a grilled cheese sandwich on the side for nostalgic, grown-up comfort food vibes.
Make Ahead and Storage
Storing Leftovers
Got leftovers? You’re in luck—this soup actually develops even more flavor as it sits. Store cooled Slow Cooker Tomato Tortellini Soup with Ground Beef in an airtight container in the fridge for up to three days. Just know that the tortellini will continue to soak up some broth, so the soup may thicken a bit, but is still delicious.
Freezing
If you want to freeze the soup, ladle it into freezer-safe containers before adding the tortellini and cream. When ready to eat, thaw and reheat the soup, then add a fresh batch of tortellini and cream to finish—this keeps the pasta from getting mushy.
Reheating
Reheat gently on the stovetop over medium heat, adding a splash of broth or cream if it has thickened too much. Microwave in short bursts, stirring in between, for perfectly even heat. Always top with fresh Parmesan before serving for that just-made finish!
FAQs
Can I use a different type Soup
Absolutely! Ground Italian sausage adds even more flavor, or swap for ground turkey to lighten it up—the soup is just as tasty either way.
Is it okay to use frozen tortellini instead of refrigerated?
Definitely. Just add it straight from the freezer in the last 30-40 minutes of cooking and expect to add about 10 extra minutes until the pasta is tender.
What if I don’t have heavy cream?
You can substitute with half-and-half for a lighter touch or stir in a bit of whole milk and an extra spoonful of Parmesan to mimic the creamy richness.
How do I make Slow Cooker Tomato Tortellini Soup with Ground Beef spicy?
Just add a pinch (or two) of red pepper flakes along with the other spices, or serve with hot sauce on the side so everyone can control their spice level.
Can I add more veggies?
Of course! This soup is super flexible. Throw in diced carrots, zucchini, or bell peppers when you add the tomatoes for extra color and nutrition.
Final Thoughts
If you’re craving a meal that’s as soul-soothing as it is satisfying, you have to try making Slow Cooker Tomato Tortellini Soup with Ground Beef. It’s the kind of recipe that becomes a forever favorite—simple, flavorful, and made to share with the people you love. Give it a try and see how quickly it disappears from your table!
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Slow Cooker Tomato Tortellini Soup with Ground Beef Recipe
- Total Time: 6 hours 15 minutes (or 3 hours 15 minutes)
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
This Slow Cooker Tomato Tortellini Soup with Ground Beef is a comforting and hearty dish perfect for a cozy night in. With savory ground beef, tender tortellini, and a rich tomato broth, this soup is sure to become a family favorite.
Ingredients
For the soup:
- 1 pound ground beef
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 1 (28-ounce) can crushed tomatoes
- 1 (15-ounce) can tomato sauce
- 1 (14.5-ounce) can beef broth
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
Additional ingredients:
- 1 (9-ounce) package refrigerated or frozen cheese tortellini
- ½ cup heavy cream
- 1 cup baby spinach (optional)
- Grated Parmesan cheese for serving
Instructions
- Cook the beef: In a skillet over medium heat, cook ground beef and onion until beef is browned and onion is soft, about 6–8 minutes. Drain excess grease.
- Add ingredients to slow cooker: Transfer beef mixture to slow cooker. Add crushed tomatoes, tomato sauce, beef broth, basil, oregano, salt, and pepper. Stir to combine.
- Cook in slow cooker: Cover and cook on low for 6–7 hours or on high for 3–4 hours.
- Add tortellini and cream: About 30 minutes before serving, stir in tortellini and heavy cream. Cover and continue cooking until tortellini is tender.
- Finish and serve: Just before serving, stir in baby spinach if using and allow it to wilt. Serve hot, topped with grated Parmesan cheese.
Notes
- Frozen tortellini can be used straight from the freezer—just add 10 more minutes of cook time.
- Ground Italian sausage or turkey can be used instead of beef.
- Add red pepper flakes for a little heat if desired.
- Prep Time: 15 minutes
- Cook Time: 6 hours (low) or 3 hours (high)
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 460
- Sugar: 7 g
- Sodium: 750 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 34 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 75 mg
