Ingredients

• 1 lb ground beef

• 1 small onion, diced

• 2 cloves garlic, minced

• 1 (28 oz) can crushed tomatoes

• 1 (14.5 oz) can diced tomatoes, with juices

• 3 cups beef or chicken broth

• 1 teaspoon dried basil

• ½ teaspoon dried oregano

• ¼ teaspoon crushed red pepper flakes (optional)

• Salt and pepper, to taste

• 1 (8 oz) block cream cheese, softened

• ½ cup heavy cream

• 1 (20 oz) package refrigerated cheese tortellini

• Optional: shredded Parmesan, fresh parsley

Instructions

1. Brown the Beef

1. In a skillet over medium heat, cook the ground beef until browned.

2. Add the diced onion and minced garlic; sauté until onions are soft.

3. Drain excess fat.

2. Add to Slow Cooker

4. Transfer the cooked beef mixture to your slow cooker.

5. Stir in crushed tomatoes, diced tomatoes (with juices), broth, basil, oregano, crushed red pepper flakes, salt, and pepper.

3. Slow Cook

6. Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours.

4. Add Creaminess

7. About 30 minutes before serving, add softened cream cheese.

8. Stir occasionally until fully melted and blended.

9. Pour in the heavy cream and mix well.

5. Add the Tortellini

10. Add the cheese tortellini during the last 20–25 minutes of cooking.

11. Cook until the tortellini becomes tender.

6. Serve

12. Ladle into bowls and garnish with shredded Parmesan and fresh parsley if desired.

Tips

• For thicker soup, use less broth or add more cream cheese.

• For a lighter version, swap heavy cream for half-and-half.

• Add spinach during the last 5 minutes for extra nutrition.