Ingredients

• 1 lb (450 g) ground beef

• 1 tablespoon olive oil

• 1 small onion, finely chopped

• 3 cloves garlic, minced

• 4 cups beef broth

• 1 can (28 oz) crushed tomatoes

• 1 can (14.5 oz) diced tomatoes

• 1 tablespoon tomato paste

• 1 teaspoon Italian seasoning

• 1/2 teaspoon dried basil

• 1/2 teaspoon dried oregano

• Salt and black pepper, to taste

• 1 package (9–12 oz) refrigerated cheese tortellini

• 1/2 cup heavy cream (optional, for a creamier soup)

• 1 cup fresh spinach or kale, roughly chopped (optional)

• Grated Parmesan cheese, for serving

Instructions

1. Brown the Beef
   Heat olive oil in a skillet over medium heat. Add the ground beef and cook until browned, breaking it apart with a spoon. Season lightly with salt and pepper. Drain excess fat if needed.

2. Sauté Aromatics
   Add the chopped onion to the skillet and cook for 2–3 minutes until softened. Stir in the garlic and cook for another 30 seconds until fragrant.

3. Add to Slow Cooker
   Transfer the beef mixture to the slow cooker. Add beef broth, crushed tomatoes, diced tomatoes, tomato paste, Italian seasoning, basil, and oregano. Stir well to combine.

4. Slow Cook
   Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, allowing the flavors to fully develop.

5. Add Tortellini
   About 30 minutes before serving, stir in the tortellini. Cover and continue cooking until the pasta is tender.

6. Finish the Soup
   If using, stir in heavy cream and chopped spinach or kale during the last 5–10 minutes of cooking. Taste and adjust seasoning with salt and pepper.

7. Serve
   Ladle the soup into bowls and top with grated Parmesan cheese. Serve warm with crusty bread or a side salad.

Tips

• For extra flavor, add a pinch of red pepper flakes.

• Substitute ground turkey or Italian sausage for the beef if desired.

• Leftovers store well in the refrigerator for up to 3 days.

This slow cooker tomato tortellini soup is hearty, comforting, and perfect for busy days when you want a warm, satisfying meal with minimal effort.