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In the realm of home cooking, few meals are as comforting and satisfying as a warm bowl of soup. As the leaves begin to change and the air turns crisp, slow cooker meals become a staple in many kitchens, offering not only nourishment but also a sense of warmth and coziness. One standout recipe that encapsulates this essence is the Slow Cooker Tomato Tortellini Soup with Ground Beef. This delightful dish marries rich, hearty flavors with the ease of preparation that modern cooks crave.

Slow Cooker Tomato Tortellini Soup with Ground Beef

Warm up your kitchen this fall with a comforting bowl of Slow Cooker Tomato Tortellini Soup with Ground Beef. This hearty dish blends rich flavors and tender ingredients, making it the ultimate cozy meal. With the savory goodness of ground beef, vibrant vegetables, and creamy tortellini, it's perfect for busy weeknights. Just set it in your slow cooker and let the delicious aromas fill your home! #SlowCookerRecipes #ComfortFood #SoupSeason #FamilyMeals #TortelliniSoup
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Ingredients
  

1 lb ground beef

1 medium onion, diced

3 garlic cloves, minced

2 (14.5 oz) cans diced tomatoes, including juice

4 cups beef broth

2 cups water

1 (9 oz) package refrigerated cheese tortellini

1 cup fresh spinach, roughly chopped

1 tsp dried basil

1 tsp dried oregano

1/2 tsp red pepper flakes (optional, for heat)

Salt and pepper to taste

1 cup heavy cream

Grated Parmesan cheese, for serving

Fresh basil, for garnish (optional)

Instructions
 

In a skillet over medium-high heat, brown the ground beef until it's no longer pink. Drain excess fat and transfer the beef to the slow cooker.

    To the slow cooker, add the diced onion and minced garlic. Stir to combine.

      Pour in the canned tomatoes (with their juice), beef broth, and water. Stir in dried basil, oregano, red pepper flakes, salt, and pepper.

        Cover and cook on low for 6 hours or on high for 3 hours.

          About 30 minutes before serving, stir in the refrigerated cheese tortellini and cook until they are tender.

            Once the tortellini is cooked, stir in the heavy cream and fresh spinach. Cook for an additional 10 minutes until the spinach is wilted.

              Taste and adjust seasoning if needed. Serve hot, garnished with grated Parmesan cheese and fresh basil, if desired.

                Prep Time: 15 mins | Total Time: 6 hrs 15 mins | Servings: 6