Creamy Slow Cooker Beef & Cheese Tortellini

Preparation Information

• Prep Time: 15 minutes

• Cook Time: 2½–3 hours on LOW

• Total Time: Approximately 3 hours

• Servings: 6

• Difficulty: Easy

Ingredients

Main ingredients

• 1 lb (450 g) ground beef

• 1 package (about 20 oz / 565 g) three-cheese tortellini

• 1 can (10.5 oz) cream of mushroom soup

• 1 cup fresh spinach

• 1 cup shredded cheddar cheese

• 4 oz (115 g) cream cheese

• ½ cup milk

• ½ cup beef broth

Seasonings

• 1 packet ranch seasoning mix (about 1 oz)

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• ½ teaspoon Italian seasoning

• ½ teaspoon black pepper

• Salt to taste

• ½ teaspoon paprika

Optional toppings

• Extra shredded cheddar cheese

• Chopped green onions

• Fresh parsley

• Crumbled cooked bacon

• Red pepper flakes

Instructions

Step 1: Brown the Ground Beef

1. Heat a large skillet over medium heat.

2. Add ground beef and break it into small pieces.

3. Cook until completely browned.

4. Drain excess grease.

5. Add garlic powder, onion powder, paprika, and black pepper.

6. Stir well and set aside.

Step 2: Prepare the Creamy Sauce

1. In a mixing bowl, combine cream of mushroom soup and milk.

2. Add beef broth and ranch seasoning.

3. Mix until smooth.

4. Add Italian seasoning and stir.

5. Cut cream cheese into small cubes.

Step 3: Assemble the Crockpot

1. Add the cooked ground beef to the slow cooker.

2. Add the cheese tortellini.

3. Pour the creamy mushroom mixture over everything.

4. Add cream cheese cubes.

5. Stir gently to distribute the ingredients.

6. Cover with the lid.

Step 4: Slow Cook

• Cook on LOW for approximately 2–3 hours.

• Check the tortellini after about 1½–2 hours.

• Stir gently once or twice.

• Avoid overcooking because tortellini can become too soft.

Cooking times vary by slow cooker. Add the tortellini during the final 30–45 minutes if using fresh tortellini or if you prefer a firmer texture.

Step 5: Add Cheese and Spinach

1. Add fresh spinach during the final 10–15 minutes.

2. Sprinkle shredded cheddar cheese over the mixture.

3. Stir gently until the spinach wilts and cheese melts.

4. Allow the sauce to thicken slightly.

5. Taste and adjust salt and pepper.

Step 6: Serve

Spoon the creamy beef tortellini into serving bowls.

Garnish with fresh parsley, extra cheddar cheese, and optional crispy bacon.

Serve hot and enjoy!

Nutritional Information

Approximate values per serving, based on 6 servings.

Nut Information (Q/S)

• Total nuts: 0 g

• Peanuts: 0 g

• Almonds: 0 g

• Walnuts: 0 g

• Cashews: 0 g

• Tree nuts: None intentionally included.

Check the tortellini, ranch seasoning, soup, and cheese packaging for allergen warnings and possible cross-contact. This recipe contains dairy, wheat, and may contain soy depending on brands.

Helpful Cooking Tips

1. Creamier sauce: Add 2 tablespoons of cream if you prefer a richer consistency.

2. More vegetables: Add mushrooms, diced bell peppers, or extra spinach.

3. Cheese flavor: Use freshly shredded cheddar for better melting.

4. Less sodium: Choose low-sodium beef broth and reduced-sodium soup.

5. Storage: Refrigerate leftovers in an airtight container for up to 3 days.

6. Reheating: Add a splash of milk before reheating to loosen the sauce.

Final Result: A thick, creamy, cheesy beef tortellini dinner with tender pasta, savory ranch flavor, and delicious melted cheese. Perfect for a cozy family meal!