Slow Cooker Tomato Tortellini Soup with Ground Beef
This creamy slow cooker tortellini soup is rich, hearty, and loaded with ground beef, cheese tortellini, and tangy tomatoes—pure comfort in a bowl!
- Prep Time: 10 minutes
- Cook Time: 5 hours (including tortellini)
- Total Time: 5 hours 10 minutes
- Yield: 6–8 servings
- Category: Main Course, Soup
- Method: Slow Cooker
- Cuisine: American
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 1½ tsp Italian seasoning
Instructions
Brown the Beef:
In a skillet over medium heat, cook the ground beef until fully browned. Drain excess fat.
Combine Ingredients:
Transfer the cooked ground beef to your slow cooker. Add chicken broth, diced tomatoes, tomato soup, and Italian seasoning. Stir to combine.
Add Cream Cheese:
Stir in the softened chive and onion cream cheese until well blended into the soup base.
Slow Cook:
Cover and cook on low for 4–5 hours.
Add Tortellini:
About 30 minutes before serving, stir in the uncooked cheese tortellini.
Finish Cooking:
Continue cooking on low for another 30 minutes, or until tortellini are tender and heated through.
Serve:
Serve hot, optionally with crusty bread or a side salad.
Notes
Substitute regular cream cheese and stir in fresh chives/onions if the chive spread isn’t available.
Add spinach, kale, or mushrooms for extra nutrition.
Use ground Italian sausage for a spicier variation.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently.
