If you’re craving a hearty, comforting bowl of soup that feels like a warm hug, you have to try this Slow Cooker Tomato Tortellini Soup with Ground Beef Recipe. It’s a perfect blend of rich tomato flavors, tender ground beef, and cheesy tortellini, slow-cooked to perfection so all the ingredients meld into a deeply satisfying meal. Whether it’s a chilly day or you just want something delicious and fuss-free, this soup truly shines with ease and bold, comforting taste.
Ingredients You’ll Need
These simple, everyday ingredients come together beautifully to create a dish bursting with flavor, texture, and a splash of color. Each element is carefully chosen to balance richness and freshness, making every spoonful a delight.
- 1 lb ground beef: Provides hearty protein and a savory base for the soup’s depth.
- 1 medium onion, diced: Adds sweetness and aromatic layers as it softens.
- 2 cloves garlic, minced: Brings a fragrant, bold kick essential for flavor complexity.
- 1 (28 oz) can crushed tomatoes: A rich, chunky tomato foundation that gives the soup its vibrant character.
- 1 (15 oz) can tomato sauce: Adds smooth tomato depth for a luscious texture.
- 3 cups beef broth: Enhances the meaty savoriness and perfect soup consistency.
- 1 teaspoon Italian seasoning: A fragrant blend of herbs that evoke classic Italian flavors.
- 1/2 teaspoon dried basil: Provides a subtle, sweet herbaceous note.
- 1/4 teaspoon red pepper flakes (optional): Offers a gentle heat boost to wake up your taste buds.
- 1 (9 oz) package refrigerated cheese tortellini: The star of the show, delivering cheesy pockets of joy in every bite.
- 1 cup heavy cream: Creates a silky, rich finish that balances acidity.
- Salt and pepper to taste: Essential seasonings to bring all the flavors alive.
- Fresh parsley or basil for garnish (optional): Adds vibrant color and a fresh herbal lift on top.
How to Make Slow Cooker Tomato Tortellini Soup with Ground Beef Recipe
Step 1: Cook the Beef
Place a large skillet over medium heat and brown the ground beef, breaking it apart as it cooks to ensure even cooking. Once it’s no longer pink, drain any excess fat if necessary. This step builds a flavorful base, so don’t rush it! Transfer the cooked beef to your slow cooker to start building the soup layers.
Step 2: Sauté the Onion and Garlic
Using the same skillet, toss in the diced onion and cook it for about 2-3 minutes until it softens and becomes translucent. Then add the minced garlic and cook just 30 seconds more until fragrant—you want to coax out the garlic’s aroma without burning it. Transfer this delicious onion-garlic combo into the slow cooker where it will deepen the flavor profile.
Step 3: Add the Remaining Ingredients
Pour in the crushed tomatoes, tomato sauce, and beef broth right into the slow cooker with your meat and aromatics. Sprinkle in the Italian seasoning, dried basil, and optional red pepper flakes. Season with salt and pepper to taste. Give everything a good stir so the flavors mingle from the start. This is where the soup begins to transform into something magical.
Step 4: Cook the Soup
Cover your slow cooker and let it do its work—cook on low for 6 to 7 hours or on high for 3 to 4 hours. This slow simmer allows the beef to become tender and the tomato base to fully develop, marrying all the herbs and spices into a rich and comforting broth that will soon work perfectly with the tortellini.
Step 5: Add Tortellini
About 30 minutes before serving time, stir the refrigerated cheese tortellini right into the soup. Continue cooking on low so the tortellini cooks gently and soaks up the flavors without falling apart. The tender, cheesy pockets will bring an indulgent texture that’s simply irresistible.
Step 6: Finish the Soup
Once the tortellini is tender, stir in the heavy cream and let it warm through for another 5 minutes. This final creamy touch rounds out the acidity from the tomatoes and makes your soup silky smooth. Taste and adjust with extra salt and pepper if needed; this soup is all about those nuanced, balanced flavors.
Step 7: Serve
Scoop the Slow Cooker Tomato Tortellini Soup with Ground Beef Recipe into bowls and garnish with fresh parsley or basil if you like. The herbs add a pop of color and freshness that brightens the rich soup. Serve it hot for a cozy, soul-satisfying meal.
How to Serve Slow Cooker Tomato Tortellini Soup with Ground Beef Recipe
Garnishes
A sprinkle of fresh parsley or basil is a must—it adds vibrant green notes and a fresh herbal aroma that cut through the soup’s richness. A dash of grated Parmesan on top can also elevate the dish with a nutty savor. Some crushed red pepper flakes, if you like a bit of spice, make a fun finish too.
Side Dishes
This soup is a meal on its own but pairs wonderfully with a warm crusty baguette or garlic bread to soak up every last drop. For a light contrast, a crisp green salad with a tangy vinaigrette balances the creamy tomato richness beautifully. Roasted vegetables or even a simple Caesar salad can round out the meal in style.
Creative Ways to Present
Try serving the soup in hollowed-out sourdough bread bowls for a rustic, charming presentation. Layer a few cheese tortellini separately on the side, letting diners add as much as they want. Or drizzle a swirl of extra cream or pesto on top for an elegant restaurant feel right at home.
Make Ahead and Storage
Storing Leftovers
This Slow Cooker Tomato Tortellini Soup with Ground Beef Recipe keeps well in the fridge for up to 3 days. Store it in an airtight container to maintain freshness, and give it a good stir before reheating since the tortellini can sometimes clump together.
Freezing
If you want to stash some away for later, keep the soup without adding tortellini and cream—these ingredients don’t freeze well. Freeze the base in freezer-safe containers for up to 3 months. When ready to eat, thaw it in the fridge, heat gently, then add fresh tortellini and cream before serving.
Reheating
Reheat your soup gently over medium heat in a pot, stirring often to prevent sticking or burning. Add a splash of broth or water if it thickens too much. If you’ve frozen the base previously, add fresh tortellini and cream during reheating for that fresh-from-the-slow-cooker taste and texture.
FAQs
Can I use ground turkey instead of ground beef?
Absolutely! Ground turkey is a leaner option and will work well in this soup. Just brown it the same way and follow the recipe as usual. The flavors will stay deliciously comforting.
Do I have to use fresh herbs for garnish?
While fresh herbs add that lovely brightness, you can substitute with a pinch of dried basil or Italian seasoning if needed. However, fresh parsley or basil really makes a difference in taste and presentation.
Can I make this soup vegetarian?
You can swap out the ground beef for plant-based meat alternatives or extra veggies like mushrooms and zucchini, and use vegetable broth instead of beef broth. It will still be hearty and satisfying!
What if I don’t have a slow cooker?
No slow cooker? No problem! Simmer all ingredients (except tortellini and cream) in a large pot over low heat for about 1 to 1.5 hours. Add tortellini and cream at the end and cook until tender.
Can I use dried tortellini instead of refrigerated?
You can, but dried tortellini usually requires longer cooking. Add it earlier in the slow cooking process and check often to avoid overcooking. Refrigerated tortellini gives the best texture in this recipe.
Final Thoughts
I can’t encourage you enough to give this Slow Cooker Tomato Tortellini Soup with Ground Beef Recipe a try—it’s a delightful crowd-pleaser that brings comfort and sophistication to your table with very little effort. The creamy tomato broth, juicy beef, and cheesy tortellini come together in a way that feels both homey and special. Once you make it, you’ll find yourself reaching for this recipe again and again, especially on those days when you just want something nourishing, cozy, and full of flavor.
Print
Slow Cooker Tomato Tortellini Soup with Ground Beef Recipe
- Prep Time: 15 minutes
- Cook Time: 6 to 7 hours (low) or 3 to 4 hours (high) plus 35 minutes
- Total Time: 6 hours 40 minutes to 7 hours 15 minutes (using low) or 3 hours 40 minutes to 4 hours 15 minutes (using high)
- 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 cozy days. Packed with rich tomato flavors, tender ground beef, and creamy cheese tortellini, this easy slow cooker recipe combines convenience with deliciousness. It’s a wonderful one-pot dinner that lets you set it and forget it until dinnertime.
Ingredients
Meat and Vegetables
- 1 lb ground beef
- 1 medium onion, diced
- 2 cloves garlic, minced
Liquids and Canned Goods
- 1 (28 oz) can crushed tomatoes
- 1 (15 oz) can tomato sauce
- 3 cups beef broth
- 1 cup heavy cream
Seasonings and Pasta
- 1 teaspoon Italian seasoning
- 1/2 teaspoon dried basil
- 1/4 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
- 1 (9 oz) package refrigerated cheese tortellini
Garnish
- 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, dried 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 to let flavors meld and beef become tender.
- Add tortellini: About 30 minutes before serving, stir in the cheese tortellini. Continue cooking on low for 30 minutes until the tortellini is tender and cooked through.
- Finish the soup: Once the tortellini is cooked, stir in the heavy cream and allow it to 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 and enjoy a hearty comfort meal.
Notes
- You can substitute ground turkey or chicken for the beef for a lighter option.
- For a vegetarian version, omit the beef and use vegetable broth.
- Adding red pepper flakes is optional but adds a nice hint of heat.
- Refrigerated tortellini works best, but you can use frozen tortellini by adjusting cooking times slightly.
- Use fresh herbs for garnish to add a vibrant touch, but dried herbs can be used in cooking.
