Description
This Slow Cooker Tomato Tortellini Soup with Ground Beef is a hearty and comforting meal perfect for any day. It combines savory ground beef, rich tomato flavors, tender cheese tortellini, and a splash of creamy heavy cream, all slow-cooked to meld the flavors beautifully. Easy to prepare ahead and perfect for cozy dinners, this soup is bursting with Italian-inspired seasonings and fresh herbs.
Ingredients
Scale
Meat and Vegetables
- 1 lb ground beef
- 1 medium onion, diced
- 2 cloves garlic, minced
Tomato Base and Broth
- 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 this 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, dried basil, red pepper flakes if using, and season with salt and pepper. Stir everything together until well combined.
- Cook the soup: Cover the slow cooker and cook on low for 6-7 hours or on high for 3-4 hours, allowing flavors to develop fully.
- Add tortellini: About 30 minutes before serving, stir in the refrigerated 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. Taste and adjust the 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 and enjoy a comforting bowl of hearty tomato tortellini soup.
Notes
- To reduce prep time, cook the ground beef and sauté onion and garlic in advance and refrigerate until ready to use.
- If you prefer a spicier soup, increase red pepper flakes or add a dash of hot sauce.
- For a lighter version, substitute heavy cream with half-and-half or whole milk, keeping in mind it will be less creamy.
- Fresh herbs like basil or parsley add a bright finishing touch but can be omitted or substituted as preferred.
- Refrigerate leftovers promptly and consume within 3-4 days; tortellini may absorb soup liquid over time.
