Crockpot Creamy Ranch Beef Tortellini

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This Crockpot Creamy Ranch Beef Tortellini is a hearty, comfort-food dinner that takes minimal prep time. The combination of seasoned ground beef, zesty ranch, and a rich, cheesy tomato cream sauce coats refrigerated tortellini for a crowd-pleasing meal.

Ingredients

  • 1 to 1.5 lbs lean ground beef (or ground turkey)
  • 1 packet (1 oz) Ranch seasoning/dressing mix
  • 1 packet (1 oz) taco seasoning (optional, for a subtle zesty kick, or sub 1 tsp garlic powder + 1 tsp onion powder)
  • 1 block (8 oz) cream cheese, softened and cubed
  • 1 can (10.75 oz) condensed cream of mushroom or cream of chicken soup
  • 1 can (14.5 oz) diced tomatoes (undrained) or fire-roasted diced tomatoes
  • 1 cup beef broth or water
  • 1 cup shredded cheddar or mozzarella cheese
  • 1 package (20 oz) refrigerated cheese tortellini
  • 2 cups fresh spinach (optional, added at the end for color and nutrition)
  • Optional Garnish: Chopped fresh parsley or green onions

Instructions

1. Brown the Meat

In a skillet over medium-high heat, cook and crumble the ground beef until no longer pink. Drain off excess grease, then transfer the cooked beef into the slow cooker.

2. Combine the Ingredients

  • Add the ranch seasoning packet, taco seasoning (or extra garlic/onion powder), condensed soup, undrained diced tomatoes, and beef broth directly into the slow cooker with the ground beef. Stir until well combined.
  • Scatter the cubed, softened cream cheese across the top.

3. Slow Cook

Cover and cook on LOW for 3 to 4 hours (or HIGH for 2 hours), until the sauce is piping hot and the cream cheese has melted completely.

4. Stir and Add Tortellini

  • Whisk or stir the sauce until the cream cheese incorporates smoothly into the tomato-beef mixture.
  • Add the refrigerated tortellini (and fresh spinach, if using) to the slow cooker, gently pressing the pasta into the liquid so it is mostly submerged.
  • Stir in ½ cup of the shredded cheese.

5. Final Simmer

Cover and cook on LOW for another 15 to 25 minutes (or HIGH for 10 to 15 minutes), just until the tortellini becomes tender and cooked through. (Avoid overcooking so the pasta doesn’t get mushy).

6. Serve

Top with the remaining ½ cup of shredded cheese, put the lid on for 2 to 3 minutes until melted, and garnish with chopped parsley or green onions. Serve hot alongside a simple green salad or garlic bread.

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