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Comfort food holds a special place in our hearts and kitchens, providing a sense of warmth and nostalgia that often reminds us of family gatherings and cherished moments. The essence of comfort food lies in its ability to nourish not just our bodies but also our souls. It’s about cozying up with a bowl of something hearty and satisfying, especially on chilly days. One such quintessential comfort dish that captures this sentiment beautifully is the Slow Cooker Comforting Tomato Tortellini Soup with Ground Beef. This delightful recipe combines the rich flavors of seasoned ground beef, tender tortellini, and a luscious tomato base into a warm hug for your taste buds.

Slow Cooker Tomato Tortellini Soup with Ground Beef

Warm up with a bowl of Slow Cooker Comforting Tomato Tortellini Soup with Ground Beef! This easy recipe combines seasoned ground beef, cheesy tortellini, and a rich tomato broth, making it the perfect comfort food for chilly days. Simply add the ingredients to your slow cooker and let them blend together for hours of deliciousness. Perfect for busy families and delightful for gatherings, this soup will surely impress! #SlowCooker #ComfortFood #TomatoSoup #Tortellini #CookingAtHome #EasyRecipes
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Ingredients
  

1 lb ground beef

1 medium onion, diced

3 cloves garlic, minced

1 can (28 oz) crushed tomatoes

4 cups beef broth

1 can (15 oz) kidney beans, drained and rinsed

1 tsp dried basil

1 tsp dried oregano

1 tsp Italian seasoning

1/2 tsp red pepper flakes (optional for a kick)

Salt and pepper to taste

9 oz cheese tortellini (fresh or frozen)

2 cups fresh spinach (or kale, if preferred)

1/2 cup heavy cream (for a creamy finish)

Grated Parmesan cheese for serving

Fresh basil leaves for garnish (optional)

Instructions
 

In a large skillet over medium heat, brown the ground beef until fully cooked. Drain excess fat, then add the diced onion and minced garlic. Sauté for 3-4 minutes until the onion is translucent.

    Transfer the beef mixture to the slow cooker. Add the crushed tomatoes, beef broth, kidney beans, dried basil, dried oregano, Italian seasoning, red pepper flakes, salt, and pepper. Stir to combine.

      Cover and cook on low for 6-7 hours or on high for 3-4 hours.

        About 30 minutes before serving, stir in the cheese tortellini and spinach. Cover and cook until the tortellini are tender, about 30 minutes.

          Just before serving, stir in the heavy cream to add richness to the soup. Adjust seasoning to taste with additional salt and pepper if necessary.

            Serve hot, garnished with grated Parmesan cheese and fresh basil leaves if desired.

              Prep Time: 15 minutes | Total Time: 7 hours 30 minutes | Servings: 6-8