Slow Cooker Tomato Tortellini Soup with Ground Beef
This creamy slow cooker tomato tortellini soup with ground beef is the ultimate comfort food. Packed with cheesy pasta, savory beef, and a rich tomato base, it’s an easy set-it-and-forget-it dinner everyone will crave.
- Prep Time: 10 minutes
- Cook Time: 5 hours
- Total Time: 5 hours 10 minutes
- Yield: 6–8 servings
- Category: Dinner, Soup, Slow Cooker Meals
- Method: Slow Cooker, One Pot
- Cuisine: American, Italian-Inspired
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 teaspoons Italian seasoning
Instructions
Cook the Ground Beef:
In a skillet over medium heat, cook the ground beef until fully browned. Drain off any excess fat.
Assemble in Slow Cooker:
Add the cooked beef to your slow cooker. Stir in the chicken broth, diced tomatoes, tomato soup, and Italian seasoning.
Add Cream Cheese:
Stir in the softened chive and onion cream cheese until fully melted and combined.
Slow Cook:
Cover and cook on LOW for 4–5 hours.
Add Tortellini:
About 30 minutes before serving, add the uncooked refrigerated cheese tortellini. Stir well and continue cooking until the pasta is tender.
Serve:
Ladle into bowls and serve hot. Optional: garnish with grated Parmesan or fresh basil.
Notes
Use refrigerated (not frozen or dried) tortellini for best results.
To make ahead, prep all ingredients except tortellini and refrigerate. Add tortellini before final cook.
Store leftovers in an airtight container in the fridge for up to 3 days.
Freezing not recommended due to dairy content and pasta texture.
