Slow Cooker Creamy Beef Tortellini is an ultimate comfort food dish featuring seasoned ground beef, tender cheese-filled tortellini, and a rich, velvety tomato-cream sauce cooked low and slow.
Ingredients
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Beef: 1 lb ground beef (lean 85/15 or 90/10).
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Pasta: 19 oz refrigerated or frozen cheese tortellini.
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Sauce Base: 1 jar (24 oz) marinara or tomato pasta sauce, plus 1/2 cup beef broth.
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Creamy Element: 8 oz cream cheese, softened and cubed.
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Aromatics & Seasonings: 1 small yellow onion (diced), 3 cloves garlic (minced), 1 tsp Italian seasoning, 1/2 tsp onion powder, salt and red pepper flakes to taste.
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Finish: 1.5 cups shredded mozzarella cheese, 1/2 cup fresh grated Parmesan, and fresh basil or parsley for garnish.
1.Brown the Beef:Prevents excess grease in the slow cooker.
In a skillet over medium heat, brown the ground beef with the diced onion and garlic until the meat is cooked through (about 6–8 minutes). Drain any excess grease from the pan.
2.Build and Slow Cook the Base:Low for 3–4 hours or High for 2 hours.
Transfer the browned beef mixture to the slow cooker. Add the marinara sauce, beef broth, Italian seasoning, onion powder, and red pepper flakes. Top with the cubed cream cheese. Cover and cook on LOW for 3–4 hours (or HIGH for 2 hours).
3.Whisk the Sauce:Blends the cream cheese smoothly.
Uncover the slow cooker and whisk the melted cream cheese into the warm tomato sauce until smooth and completely combined.
4.Add Tortellini and Cheese:Cook until plump and tender.
Stir in the cheese tortellini. Cover and cook on HIGH for 15–20 minutes (if using refrigerated tortellini) or 25–30 minutes (if using frozen), until pasta is tender.
5.Melt Cheese and Serve:Rest 5 minutes before serving.
Sprinkle shredded mozzarella and Parmesan cheese over the top. Cover for 5 minutes until the cheese melts into a gooey layer. Garnish with chopped fresh basil or parsley before serving.
Pro-Tips for Success
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Don’t Overcook the Pasta: Tortellini cooks quickly in hot sauce! Add it only at the very end to keep the pasta pillows tender rather than mushy.
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Spinach Boost: Stir in 2 cups of fresh baby spinach at the same time as the tortellini for an easy veggie addition.
