This Slow Cooker Tomato Tortellini Soup with Ground Beef is a warm, hearty meal that’s packed with rich tomato flavor, cheesy tortellini, and savory ground beef. The slow cooker does all the work, making this an effortless dinner option perfect for chilly nights. With creamy chive and onion cream cheese blended into the broth, this soup delivers a comforting, indulgent taste the whole family will love.
Ingredients
- 1 lb ground beef
- 1 (32-oz) container chicken broth
- 1 (28-oz) can petite diced tomatoes
- 2 (10.5-oz) cans tomato soup
- 2 (8-oz) containers chive and onion cream cheese spread, softened
- 1 (18-oz) package refrigerated cheese tortellini, uncooked
- 1 to 1 ½ tsp Italian seasoning
Instructions
Step 1:
In a skillet over medium heat, cook the ground beef, breaking it apart with a spoon until browned. Drain any excess fat.
Step 2:
Transfer the cooked ground beef to your slow cooker. Add the chicken broth, diced tomatoes, tomato soup, and Italian seasoning. Stir well to combine.
Step 3:
Stir in the softened chive and onion cream cheese, making sure it blends smoothly into the soup.
Step 4:
Cover and cook on low for 4-5 hours, allowing the flavors to meld together.
Step 5:
About 30 minutes before serving, stir in the refrigerated cheese tortellini.
Step 6:
Continue cooking for another 30 minutes, or until the tortellini are tender and fully cooked.
Step 7:
Ladle the soup into bowls and serve hot. Enjoy with crusty bread or a sprinkle of Parmesan cheese for extra flavor!
Variations
- Spicy Kick: Add a pinch of red pepper flakes or diced jalapeños for a little heat.
- Protein Swap: Try using ground turkey or Italian sausage instead of beef.
- Extra Veggies: Stir in spinach, mushrooms, or zucchini for an extra nutrient boost.
- Richer Flavor: Replace half of the chicken broth with heavy cream for a creamier soup.
Cooking Notes
- Make sure the cream cheese is softened before adding it to the slow cooker to prevent lumps.
- Use low-sodium chicken broth if you prefer a less salty dish.
- The tortellini should be added near the end of cooking to avoid overcooking and becoming too soft.
Serving Suggestions
Pair this Slow Cooker Tomato Tortellini Soup with garlic bread, a fresh green salad, or a side of roasted vegetables for a well-rounded meal. A sprinkle of fresh basil or Parmesan cheese adds the perfect finishing touch.
Tips
- Make-Ahead: Prepare the soup base (without tortellini) a day in advance. Store it in the refrigerator, then add the tortellini when reheating.
- Freezing: This soup freezes well, but leave out the tortellini before freezing. When ready to serve, thaw the soup and add freshly cooked tortellini.
- Leftovers: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave.
Prep Time:
10 minutes
Cooking Time:
4-5 hours (slow cooker)
Total Time:
4 hours 10 minutes – 5 hours 10 minutes
Nutritional Information (per serving):
- Calories: 420
- Protein: 25g
- Sodium: 860mg
FAQs
1. Can I use frozen tortellini instead of refrigerated?
Yes! If using frozen tortellini, add them about 40 minutes before serving instead of 30.
2. Can I cook this soup on high instead of low?
Yes, you can cook it on high for 2-3 hours instead of low for 4-5 hours.
3. How can I make this soup creamier?
Add ½ cup of heavy cream or extra cream cheese to enhance the creaminess.
4. What’s the best way to reheat this soup?
Reheat over low heat on the stove, stirring occasionally to prevent the cheese from separating.
This Slow Cooker Tomato Tortellini Soup with Ground Beef is the ultimate comfort food, bringing together creamy, cheesy, and savory flavors in one easy dish. Whether you’re cooking for a busy weeknight or prepping for a cozy dinner, this slow cooker recipe is sure to become a favorite!
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Slow Cooker Tomato Tortellini Soup with Ground Beef
- Total Time: 4 hours 10 minutes – 5 hours 10 minutes
Ingredients
Ingredients
- 1 lb ground beef
- 1 (32-oz) container chicken broth
- 1 (28-oz) can petite diced tomatoes
- 2 (10.5-oz) cans tomato soup
- 2 (8-oz) containers chive and onion cream cheese spread, softened
- 1 (18-oz) package refrigerated cheese tortellini, uncooked
- 1 to 1 ½ tsp Italian seasoning
Instructions
Instructions
Step 1:
In a skillet over medium heat, cook the ground beef, breaking it apart with a spoon until browned. Drain any excess fat.
Step 2:
Transfer the cooked ground beef to your slow cooker. Add the chicken broth, diced tomatoes, tomato soup, and Italian seasoning. Stir well to combine.
Step 3:
Stir in the softened chive and onion cream cheese, making sure it blends smoothly into the soup.
Step 4:
Cover and cook on low for 4-5 hours, allowing the flavors to meld together.
Step 5:
About 30 minutes before serving, stir in the refrigerated cheese tortellini.
Step 6:
Continue cooking for another 30 minutes, or until the tortellini are tender and fully cooked.
Step 7:
Ladle the soup into bowls and serve hot. Enjoy with crusty bread or a sprinkle of Parmesan cheese for extra flavor!
Notes
Cooking Notes
- Make sure the cream cheese is softened before adding it to the slow cooker to prevent lumps.
- Use low-sodium chicken broth if you prefer a less salty dish.
- The tortellini should be added near the end of cooking to avoid overcooking and becoming too soft.
- Prep Time: 10 minutes
- Cook Time: 4-5 hours (slow cooker)
Nutrition
- Calories: 420
- Sodium: 860mg
- Protein: 25g