Description
Slow Cooker Tomato Tortellini Soup with Ground Beef
Ingredients:
1 lb ground beef
1 diced onion
3 minced garlic cloves
1 (28 oz) can crushed tomatoes
4 cups beef broth
1 tsp oregano
1 tsp basil
½ tsp salt
½ tsp black pepper
2 cups cheese tortellini
½ cup parmesan cheese
½ cup heavy cream
Fresh parsley
Instructions:
Cook ground beef, drain excess fat.
Place beef, onions, garlic, tomatoes, and broth in the slow cooker.
Stir in oregano, basil, salt, and pepper. Cover and cook on low for 6 hours or high for 3 hours.
Add tortellini, cooking for 20-25 minutes.
Stir in cream and parmesan cheese.
Serve warm, garnished with parsley.
#SlowCookerSoup #TortelliniComfort #FamilyDinner
Step-by-Step Guide
Follow this detailed guide for perfect results every time. First, in a skillet over medium-high heat, brown the ground beef until fully cooked. Drain any excess fat thoroughly. This step is crucial to prevent a greasy soup. Next, transfer the drained beef to your slow cooker. Add the diced onion, minced garlic, crushed tomatoes, and beef broth. Stir in the dried oregano, basil, salt, and black pepper. Cover with the lid and set your cooker. Choose ‘Low’ for 6 hours for deeper flavor development, or ‘High’ for 3 hours if you’re short on time. About 20-25 minutes before serving, stir in the cheese tortellini. They will cook directly in the hot soup. Finally, turn the slow cooker off. Stir in the heavy cream and grated parmesan cheese until fully incorporated and creamy.
Serving Suggestions
This hearty soup is a meal in itself, but perfect pairings elevate it. Serve it with a side of crusty garlic bread or warm, buttery dinner rolls for dipping. For a lighter accompaniment, a simple green salad with a balsamic vinaigrette balances the richness. Garnish each bowl with extra parmesan cheese, a sprinkle of fresh parsley, and a crack of black pepper. For a spicy kick, offer red pepper flakes on the side.
How-to Summary
Brown and drain beef. Add to slow cooker with onion, garlic, tomatoes, broth, and seasonings. Cook on Low (6hrs) or High (3hrs). Add tortellini 20-25 mins before serving. Turn off heat, stir in cream and parmesan. Garnish and serve.
Frequently Asked Questions
Can I use fresh tortellini instead of dried? Yes, but add them only 5-10 minutes before serving, as they cook much faster.
How can I make this soup vegetarian? Omit the ground beef and use vegetable broth. Consider adding chopped mushrooms or a can of rinsed lentils for texture.
Can I freeze this soup? It’s best enjoyed fresh. The dairy (cream, parmesan) and pasta can separate and become grainy when frozen and reheated.
My soup is too thin. How can I thicken it? Create a slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water. Stir this into the soup during the last 30 minutes of cooking on High.
Can I cook the ground beef directly in the slow cooker? It’s not recommended. Browning it first in a skillet caramelizes the meat, adding crucial flavor and allowing you to drain the fat for a less greasy soup.
Common Mistakes to Avoid
- Adding dairy too early: Stirring in the cream and parmesan at the very end prevents curdling.
- Overcooking the tortellini: Adding them too early turns them mushy. They only need 20-25 minutes.
- Skipping the beef browning step: This quick sear builds a flavor foundation you can’t get from boiling the meat.
- Not draining the beef fat: This can leave an unpleasant oily film on your finished soup.
Conclusion
This Slow Cooker Tomato Tortellini Soup is the ultimate set-and-forget comfort meal. Combining savory ground beef, rich tomatoes, creamy parmesan, and tender pasta, it delivers restaurant-quality flavor with minimal active effort. By following the step-by-step guide and avoiding common pitfalls, you’ll create a satisfying, crowd-pleasing dinner that makes weeknight cooking effortless. It’s a versatile recipe sure to become a cherished staple in your home cooking repertoire.
