Of course! This Crockpot Tortellini Soup with Ground Beef is the definition of easy comfort food. It’s hearty, cheesy, and requires minimal effort for maximum flavor.
Crockpot Tortellini Soup with Ground Beef
This soup is a complete meal in a bowl, packed with savory ground beef, tender vegetables, and cheesy tortellini in a rich tomato broth.
Recipe: Crockpot Tortellini Soup with Ground Beef
This recipe makes about 6-8 servings.
Ingredients
· 1 lb lean ground beef
· 1 medium yellow onion, diced
· 3 cloves garlic, minced
· 1 (24 oz) jar of your favorite marinara or pasta sauce
· 4 cups (32 oz) beef broth (or chicken broth)
· 1 (14.5 oz) can diced tomatoes, undrained
· 2 teaspoons Italian seasoning
· 1 teaspoon dried basil
· Salt and black pepper to taste
· 4 cups fresh baby spinach
· 1 (18-20 oz) package refrigerated cheese tortellini
· ½ cup heavy cream, half-and-half, or full-fat coconut milk (for dairy-free)
· 1 cup shredded mozzarella cheese, for garnish
· Grated Parmesan cheese, for garnish
· Fresh basil or parsley, for garnish (optional)
Instructions
Step 1: Brown the Beef
In a skillet over medium-high heat, cook the ground beef and diced onion until the beef is no longer pink and the onion is softened. Add the minced garlic and cook for one more minute until fragrant. Drain off any excess grease.
Step 2: Combine in the Slow Cooker
Transfer the cooked beef mixture to the bowl of your crockpot. Add the marinara sauce, beef broth, diced tomatoes, Italian seasoning, dried basil, salt, and pepper. Stir to combine.
Step 3: Slow Cook
Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours.
Step 4: Add the Final Ingredients
About 20-30 minutes before serving, stir in the fresh spinach and the entire package of refrigerated tortellini. Increase the heat to HIGH if it was on low. Cover and cook for another 20-30 minutes, or until the tortellini is tender and the spinach has wilted.
Step 5: Finish and Serve
Stir in the heavy cream (or half-and-half) until the soup is creamy and well-combined. Taste and adjust seasoning if needed.
Ladle into bowls and garnish generously with shredded mozzarella and grated Parmesan cheese. Top with fresh basil or parsley if desired.
Chef’s Notes & Tips for Success
· Don’t Overcook the Tortellini: Adding the tortellini and spinach at the end is crucial. If they cook for too long, the tortellini will become mushy and the spinach will lose its color and texture.
· Broth Consistency: If you prefer a thicker soup, you can create a quick slurry. Mix 2 tablespoons of cornstarch with ¼ cup of cold water. Stir this into the soup during the last 30 minutes of cooking (when you add the tortellini) to thicken it.
· Vegetable Variations: Feel free to add other vegetables with the initial ingredients. Diced carrots, celery, or bell peppers work well.
· Spice it Up: For a kick, add a pinch of red pepper flakes with the other seasonings.
· Using Frozen Tortellini: You can use frozen cheese tortellini. There’s no need to thaw it; just add it as directed. It may need an extra 5-10 minutes to cook through.
· Make it Lighter: Use ground turkey or Italian sausage instead of beef, and swap the heavy cream for half-and-half or whole milk.
This soup is incredibly forgiving and perfect for a busy weeknight. The leftovers are even better the next day (though the tortellini will continue to absorb broth, so you may want to add a splash of broth or water when reheating).