Slow Cooker Tomato Tortellini Soup with Ground Beef

Why You’ll Love This Recipe

I love this recipe because it’s simple yet full of flavor. The slow cooker does most of the work, allowing all the ingredients to meld into a velvety, savory soup that’s both filling and satisfying. The chive and onion cream cheese adds a subtle tangy creaminess that makes every spoonful irresistible. Plus, it’s family-friendly and perfect for feeding a crowd — everyone always goes back for seconds.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

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

Directions

1. I start by browning the ground beef in a skillet over medium heat, breaking it into small pieces as it cooks. Once browned, I drain any excess fat.

2. I transfer the cooked beef into my slow cooker and add the chicken broth, diced tomatoes, tomato soup, and Italian seasoning.

3. Next, I stir in the softened chive and onion cream cheese until it’s well combined and smooth.

4. I cover the slow cooker and cook on low for 4–5 hours, allowing the flavors to blend and the soup to thicken slightly.

5. About 30 minutes before serving, I stir in the uncooked cheese tortellini.

6. I continue cooking for another 30 minutes, or until the tortellini are tender and perfectly cooked.

7. I serve it hot and enjoy it with some crusty bread or a sprinkle of Parmesan on top for an extra touch of comfort.

Servings and timing

This recipe serves about 6–8 people. It takes around 10 minutes to prep, 4–5 hours to cook in the slow cooker, and about 30 minutes to finish once the tortellini are added — a total of roughly 5 hours.

Variations

I sometimes use Italian sausage instead of ground beef for a spicier, more robust flavor. For a lighter version, I swap the beef for ground turkey or chicken. If I want to add more vegetables, I mix in chopped spinach, kale, or mushrooms during the last hour of cooking. A handful of shredded mozzarella or Parmesan stirred in before serving makes it extra creamy and cheesy.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I warm it gently on the stovetop over low heat, adding a splash of chicken broth or milk if it has thickened too much. It also reheats well in the microwave — I just stir it halfway through heating. I don’t recommend freezing this soup since the cream cheese and tortellini can change texture when thawed.

FAQs

Can I use frozen tortellini instead of refrigerated?

Yes, I often do. I just add them directly from the freezer about 40–45 minutes before serving, allowing a bit more time for them to cook through.

Can I make this soup without cream cheese?

I can, but the cream cheese adds a lot of richness. If I want a lighter version, I use a splash of heavy cream or half-and-half instead.

Do I need to brown the ground beef first?

Yes, I always brown the beef before adding it to the slow cooker. It enhances the flavor and prevents the soup from becoming too greasy.

How can I make it vegetarian?

I replace the beef with a plant-based ground meat alternative and use vegetable broth instead of chicken broth. The flavor remains rich and satisfying.

Can I cook it on high instead of low?

Yes, when I’m short on time, I cook it on high for about 2½ to 3 hours, adding the tortellini during the last 30 minutes.

Conclusion

This Slow Cooker Tomato Tortellini Soup with Ground Beef is my idea of the perfect easy comfort food. It’s creamy, hearty, and bursting with flavor — a complete meal in a bowl. I love how effortlessly it comes together and how everyone always asks for seconds. Whether I’m serving it on a busy weeknight or for a cozy weekend dinner, this soup never fails to warm me up and satisfy my craving for something delicious and homemade.

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