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When the temperatures drop and the days grow shorter, nothing beats a warm bowl of soup to bring comfort and satisfaction. One dish that stands out in the realm of comfort food is the Hearty Slow Cooker Tomato Tortellini Soup with Ground Beef. This soul-soothing recipe is a perfect blend of flavors and textures that can brighten even the gloomiest of days. It's not just a meal; it's an experience that transports you to a cozy kitchen, filled with the rich aroma of simmering tomatoes and savory spices.

Slow Cooker Tomato Tortellini Soup with Ground Beef

Warm up your chilly evenings with this Hearty Slow Cooker Tomato Tortellini Soup with Ground Beef! Packed with rich flavors from fresh vegetables, savory beef, and creamy cheese tortellini, this easy one-pot meal is perfectly nourishing and satisfying. Just add your ingredients to the slow cooker and let it work its magic! Ideal for family dinners and meal prepping, this soup is versatile and can be adjusted for different dietary needs. Try it today! #SlowCookerRecipes #SoupSeason #ComfortFood #MealPrep #TortelliniSoup #EasyDinner #HealthySoup #CozyEats
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Ingredients
  

1 lb ground beef

1 medium onion, diced

3 cloves garlic, minced

1 carrot, diced

1 bell pepper (any color), diced

1 (28 oz) can crushed tomatoes

4 cups beef broth

2 teaspoons dried basil

1 teaspoon dried oregano

1/2 teaspoon red pepper flakes (optional)

Salt and pepper, to taste

1 (9 oz) package refrigerated cheese tortellini

2 cups fresh spinach

1/2 cup grated Parmesan cheese, for serving

Fresh basil leaves, for garnish

Instructions
 

Brown the Beef: In a skillet over medium heat, cook the ground beef until browned. Drain excess fat and transfer the beef to the slow cooker.

    Sauté Vegetables: In the same skillet, add the diced onion, garlic, carrot, and bell pepper. Cook until they are softened, about 5 minutes. Then, add them to the slow cooker with the ground beef.

      Add Tomatoes and Broth: Stir in the crushed tomatoes and beef broth into the slow cooker. Add dried basil, oregano, red pepper flakes, salt, and pepper. Mix everything well.

        Slow Cook: Set the slow cooker on low and allow to cook for 6-8 hours, or on high for 3-4 hours.

          Cook Tortellini: About 30 minutes before serving, add the refrigerated cheese tortellini to the soup and stir. Let cook until the tortellini is tender.

            Incorporate Spinach: Stir in the fresh spinach just a few minutes before serving, allowing it to wilt.

              Serve: Ladle the soup into bowls, topping each with grated Parmesan cheese and fresh basil leaves for garnish.

                Prep Time: 15 minutes | Total Time: 7 hours | Servings: 6-8 servings