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Slow Cooker Tortellini Soup

A hearty and comforting slow cooker soup made with ground beef, vegetables, and cheese tortellini for a delicious weeknight meal.
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Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American, Italian
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb ground beef (85/15) A good balance of flavor and fat.
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 1 can (28 oz) diced tomatoes With juices.
  • 4 cups beef or chicken broth Use low-sodium if you’re watching salt.
  • 1 cup diced carrots
  • 1 cup diced celery
  • 1 package (9 oz) refrigerated cheese tortellini
  • 1 teaspoon Italian seasoning
  • Salt and pepper to taste
  • Fresh parsley, chopped (optional, for garnish)

Method
 

Preparation
  1. Heat a skillet over medium-high heat. Add the ground beef and cook, breaking up with a spoon, until no pink remains (about 6–8 minutes). Drain excess fat.
  2. Transfer the browned beef to your slow cooker.
  3. Add the diced onion, minced garlic, diced tomatoes (with juices), broth, diced carrots, diced celery, Italian seasoning, and a pinch of salt and pepper. Stir to combine.
Cooking
  1. Cook on low for 6–8 hours, or on high for 3–4 hours. The vegetables should be tender and flavors melded.
  2. About 30 minutes before serving, add the refrigerated cheese tortellini to the slow cooker. Stir gently and cook until the tortellini are tender (about 20–30 minutes; check at 20 minutes).
  3. Taste and adjust seasoning. Ladle into bowls and garnish with chopped fresh parsley, if desired. Serve immediately.

Notes

Refrigerate leftovers in an airtight container within two hours of cooking. Use within 3–4 days. For best texture when reheating, add a splash of broth or water and reheat gently on the stove over medium-low, stirring frequently. Freeze the soup without the tortellini for best results. Cool completely, transfer to freezer-safe containers, and freeze up to 3 months.