If you’re craving a comforting, hearty soup that feels like a warm hug in a bowl, you have to try this Slow Cooker Tomato Tortellini Soup with Ground Beef Recipe. It combines the rich flavors of seasoned ground beef with a luscious tomato base, tender cheese-filled tortellini, and a creamy finish that turns this meal into an instant family favorite. Whether you’re busy during the week or looking for an easy dish to impress guests, this recipe delivers a satisfying and flavorful dinner with minimal effort and maximum love.
Ingredients You’ll Need
This recipe calls for simple, easy-to-find ingredients that come together beautifully to create a soup bursting with flavor, texture, and vibrant color. Each component plays an important role in balancing the richness and freshness of this dish.
- 1 lb ground beef: Adds a savory, protein-packed base with hearty flavor and texture.
- 1 medium onion, diced: Brings subtle sweetness and depth when sautéed.
- 2 cloves garlic, minced: Infuses the soup with aromatic warmth and complexity.
- 1 (28 oz) can crushed tomatoes: Provides a robust, tangy tomato foundation.
- 1 (15 oz) can tomato sauce: Enhances the smoothness and richness of the broth.
- 3 cups beef broth: Builds a savory, flavorful liquid that unites all ingredients.
- 1 teaspoon Italian seasoning: Adds classic herbaceous notes that brighten the soup.
- 1/2 teaspoon dried basil: Infuses subtle sweetness and aromatic depth.
- 1/4 teaspoon red pepper flakes (optional): Offers a gentle kick for those who enjoy a little heat.
- 1 (9 oz) package refrigerated cheese tortellini: Brings delightful, tender pockets of creamy cheese.
- 1 cup heavy cream: Rounds out the soup with a rich, silky texture.
- Salt and pepper to taste: Essential for balancing and enhancing all flavors.
- Fresh parsley or basil for garnish (optional): Adds a pop of color and freshness when serving.
How to Make Slow Cooker Tomato Tortellini Soup with Ground Beef Recipe
Step 1: Cook the Beef
Start by browning the ground beef in a large skillet over medium heat, breaking it up as it cooks to ensure it cooks evenly. This step builds the soup’s meaty base and develops deep flavors. After browning, drain any excess fat to keep the soup from becoming greasy, then transfer the beef to your slow cooker for the next stage.
Step 2: Sauté the Onion and Garlic
Using the same skillet, sauté your diced onion for about 2 to 3 minutes until it softens and becomes fragrant. Add the minced garlic and cook for just 30 seconds more to release its wonderful aroma without burning. This quick sauté adds a sweet and aromatic layer of flavor that’s essential before combining everything in the slow cooker.
Step 3: Add Remaining Ingredients to Slow Cooker
Into the slow cooker with the beef and sautéed aromatics, pour the crushed tomatoes, tomato sauce, and beef broth. Sprinkle in Italian seasoning, dried basil, and optional red pepper flakes to infuse the soup with classic Italian spices and just a touch of heat. Season well with salt and pepper, then give everything a thorough stir to bring all the flavors together.
Step 4: Slow Cook the Soup
Cover the slow cooker and let the magic happen—cook on low for 6 to 7 hours or on high for 3 to 4 hours. The long, slow simmer melds the flavors beautifully, tenderizing the beef and allowing the herbs and tomatoes to harmonize perfectly into a rich, hearty broth.
Step 5: Add the Tortellini
About half an hour before mealtime, add your refrigerated cheese tortellini to the slow cooker. The tortellini cooks quickly and will soak up all those savory juices, adding delightful bites filled with melty cheese. Let it cook on low for 30 minutes until tender but still holding its shape.
Step 6: Finish with Cream
Once the tortellini is perfectly cooked, stir in the heavy cream and let the soup warm through for 5 more minutes. This final touch transforms your soup into a silky, comforting meal full of creamy bliss. Taste and adjust the seasoning with salt and pepper as needed to make every spoonful just right.
Step 7: Serve and Enjoy!
Ladle your Slow Cooker Tomato Tortellini Soup with Ground Beef Recipe into bowls, garnish with fresh parsley or basil if you like, and serve hot. It’s a soulful, satisfying dish that’ll have everyone asking for seconds.
How to Serve Slow Cooker Tomato Tortellini Soup with Ground Beef Recipe
Garnishes
Fresh herbs like parsley or basil aren’t just for looks—they add a fresh, bright flavor that perfectly balances the creamy tomato base. A sprinkle of grated Parmesan cheese can also elevate this soup to next-level indulgence, adding salty richness and a touch of umami.
Side Dishes
To complement this soup, think simple and cozy: crusty garlic bread, warm dinner rolls, or even a fresh spinach salad with a light vinaigrette. These sides soak up the delicious broth and add extra texture and flavor contrasts to your meal.
Creative Ways to Present
Serve the soup in rustic bowls or hollowed-out mini bread bowls for a charming presentation that’s sure to impress. You can also drizzle a little pesto or chili oil on top for an extra pop of flavor and color that guests will love.
Make Ahead and Storage
Storing Leftovers
Your Slow Cooker Tomato Tortellini Soup with Ground Beef Recipe tastes fantastic the next day and even better because the flavors meld together. Store leftovers in an airtight container in the refrigerator for up to 3 days. The tortellini may absorb some broth, so you might need to add a splash of broth or water when reheating.
Freezing
This soup freezes well, but because of the tortellini and cream, it’s best to freeze the soup before adding those components. Freeze the tomato-beef base without tortellini and cream in portions for up to 3 months. When ready to eat, thaw, reheat gently, add fresh tortellini and cream, and cook until the tortellini is tender.
Reheating
Reheat on the stovetop over low-medium heat, stirring frequently to prevent sticking and to distribute heat evenly. If the soup appears too thick, add a little beef broth or water to loosen it up. Add fresh tortellini and cream when reheating leftover soup that was frozen base-only to restore the original creamy texture and cheesy delight.
FAQs
Can I use ground turkey or chicken instead of ground beef?
Absolutely! Ground turkey or chicken can be a lighter alternative and will still taste delicious. Just keep an eye on cooking times as they may be slightly shorter, and adjust seasoning to suit your taste.
Is it necessary to add heavy cream?
While the heavy cream adds a luxurious, creamy richness to the soup, you can omit it for a lighter version. You might want to add a splash of milk or a dollop of sour cream when serving to maintain a creamy texture.
Can I make this soup on the stove instead of a slow cooker?
Yes! Brown the beef and sauté the aromatics in a pot, add the liquids and seasonings, then simmer for about 30-40 minutes before adding tortellini and cream. This is a quicker method if you don’t have a slow cooker handy.
How do I prevent the tortellini from getting mushy?
The trick is to add tortellini toward the end of cooking—about 30 minutes before serving—to ensure they stay tender but don’t overcook and become mushy. Fresh tortellini cooks much faster than dried, so timing is key!
Can I use frozen tortellini?
Yes, frozen tortellini works well. Add it a little earlier than the fresh refrigerated kind, and cook until tender. Just keep an eye on it to avoid overcooking.
Final Thoughts
This Slow Cooker Tomato Tortellini Soup with Ground Beef Recipe is a total winner for anyone who loves cozy, flavorful meals with minimal fuss. Its rich tomato broth, tender cheese tortellini, and savory beef combine into a bowl of pure comfort that’s perfect for any day of the week. Give it a try—you’ll soon find it becoming your go-to recipe for nourishing family dinners and happy leftovers.
Print
Slow Cooker Tomato Tortellini Soup with Ground Beef Recipe
- Prep Time: 15 minutes
- Cook Time: 6 hours 30 minutes
- Total Time: 6 hours 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Slow Cooking
- Cuisine: Italian-American
Description
This Slow Cooker Tomato Tortellini Soup with Ground Beef is a comforting and hearty meal perfect for chilly days. Rich with ground beef, tomatoes, Italian herbs, and creamy cheese tortellini, this easy-to-make slow cooker recipe warms you up with minimal prep and full-bodied flavors.
Ingredients
Meat and Aromatics
- 1 lb ground beef
- 1 medium onion, diced
- 2 cloves garlic, minced
Tomato Base
- 1 (28 oz) can crushed tomatoes
- 1 (15 oz) can tomato sauce
- 3 cups beef broth
Seasonings
- 1 teaspoon Italian seasoning
- 1/2 teaspoon dried basil
- 1/4 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
Final Ingredients
- 1 (9 oz) package refrigerated cheese tortellini
- 1 cup heavy cream
- 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
- Make sure to brown the ground beef well for maximum flavor before transferring to the slow cooker.
- Adding the tortellini towards the end prevents it from becoming too mushy.
- You can substitute heavy cream with half-and-half for a lighter option.
- Serve with crusty bread for a complete meal.
- This soup freezes well without the tortellini; add fresh tortellini when reheating.
