Crockpot Creamy Ground Beef Tortellini
Some nights just call for a cozy, comforting dinner that requires very little hands-on effort, and if that’s what you need this week, then may I suggest trying this crockpot creamy ground beef tortellini?! It was clean plates all round when I was testing this recipe with my family this week, and I just know it’s going to become a staple in my household!
Why You’ll Love This Recipe
- Easy and hands-off: Once the beef is browned, the slow cooker does the rest
- Creamy and comforting: Rich, cheesy, and exactly what you want on a cozy night
- Family-friendly: Mild flavors that both kids and adults will happily eat
- All-in-one meal: Protein, pasta, and sauce all in one pot
- Great for busy days: Minimal prep, simple ingredients, and no complicated steps
- Flexible: Easy to swap the protein or add veggies based on what you have
- Leftovers reheat well: Just as creamy and delicious the next day
Ingredients
Note: I’ve included a printable recipe card for you at the bottom of this post!
- Lean ground beef: Keeps things a little lighter while still giving you plenty of flavor. You can use a higher fat content if you prefer, just be sure to drain off any excess grease.
- Onion & garlic: These build the base of the flavor. Nothing fancy, just simple ingredients that make everything taste better.
- Cream of mushroom soup: This is what gives the dish its creamy, comforting base. It also helps thicken everything as it cooks.
- Beef broth: Adds extra flavor and keeps the sauce from getting too thick.
- Ranch seasoning mix: The secret ingredient here! It adds a ton of flavor with almost no effort.
- Salt & pepper: Adjust to taste, especially since the ranch mix already adds some seasoning.
- Cheese tortellini: Use frozen tortellini that’s been thawed so it cooks evenly in the slow cooker.
- Heavy cream: Stirred in at the end for an extra creamy finish.
- Shredded mozzarella: Melts right into the sauce and makes everything rich, cheesy, and comforting.
- Parsley (optional): Adds a little freshness right at the end to balance out the richness.
How To Make Crockpot Creamy Ground Beef Tortellini
- Heat a large skillet over medium-high heat. Add the ground beef, onion, and garlic, and cook until the beef is browned and no longer pink, breaking it up as it cooks. Drain any excess grease, then transfer everything to your slow cooker.
- Add the cream of mushroom soup, beef broth, ranch seasoning, salt, and pepper. Stir to combine.
- Cover and cook on low for 3–4 hours.
- Stir in the thawed cheese tortellini, then cover and cook for another 30 minutes, until the tortellini is heated through.
- Add the heavy cream and shredded mozzarella, then cover again for a few minutes to let the cheese melt.
- Give everything a good stir, then top with chopped parsley if you like before serving.
Recipe Notes & Tips
- Switch up the protein: You can use ground beef, chicken, pork, or turkey, whatever you have on hand. Sliced sausage is also a great option if you want to change things up.
- Tortellini options: If you’re using frozen tortellini, you can thaw it in the fridge overnight. You can also quickly prep it on the stovetop or in the microwave following the package instructions. Refrigerated tortellini works too, just stir it in at the end and cook until heated through.
- No heavy cream? Half and half or milk will work just fine. The sauce will be a bit thinner, but you can always add a little extra cheese to thicken it up.
- Too thick or too creamy? Just stir in a splash of broth and warm it through until it reaches your desired consistency.
- Add some veggies: Zucchini, bell peppers, mushrooms, or broccoli all work really well here if you want to bulk it up a bit.
Storage & Reheating
Store any leftovers in an airtight container in the fridge for up to 3–4 days.
To reheat, warm it on the stovetop over medium heat until heated through. The sauce will thicken as it sits, so add a splash of broth or milk to loosen it back up and keep it creamy.
Serving Ideas
This is one of those meals that’s pretty much a full dinner on its own, but it pairs really well with something simple on the side.
Serve it with garlic bread or crusty bread to soak up all that creamy sauce, and add a quick side salad if you want something fresh to balance things out.
You can also spoon it into bowls and top with extra cheese, a sprinkle of parsley, or just a little cracked black pepper right before serving.
Crockpot Ground Beef Tortellini
Ingredients
- 1.5 lbs lean ground beef
- 1 onion chopped
- 3 garlic cloves minced
- 10.5 oz can cream of mushroom soup
- 1 ½ cups beef broth
- 1 oz packet ranch seasoning mix
- Salt and pepper to taste
- 19 oz bag frozen cheese tortellini thawed
- ½ cup heavy cream
- 1 ½ cups shredded mozzarella cheese
- Parsley optional for topping
Instructions
- Heat a large skillet over medium-high heat. Add the ground beef, onion, and garlic, and cook until the beef is browned and no longer pink, breaking it up as it cooks. Drain any excess grease, then transfer everything to your slow cooker.
- Add the cream of mushroom soup, beef broth, ranch seasoning, salt, and pepper. Stir to combine.
- Cover and cook on low for 3–4 hours.
- Stir in the thawed cheese tortellini, then cover and cook for another 30 minutes, until the tortellini is heated through.
- Add the heavy cream and shredded mozzarella, then cover again for a few minutes to let the cheese melt.
- Give everything a good stir, then top with chopped parsley if you like before serving.
Weeknight dinners don’t get much easier than this one, and I hope that you and your family will love this recipe! Once you try it, I’d love to hear your thoughts and feedback. Leave a comment and a star rating below, or tag me on Instagram @slimmingviolet and #slimmingviolet. Enjoy!
