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Slow Cooker Creamy Ranch Beef Tortellini

This Slow Cooker Creamy Ranch Beef Tortellini is a cozy, cheesy comfort meal featuring tender ground beef, creamy ranch seasoning, and melty mozzarella, perfect for effortless weeknight dinners or crowd-pleasing gatherings.
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Prep Time 10 minutes
Cook Time 4 hours 15 minutes
Total Time 4 hours 25 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

For the Slow Cooker Creamy Ranch Beef Tortellini
  • 1 lb ground beef
  • 1 package cheese tortellini 20 oz, refrigerated or frozen
  • 1 can cream of mushroom soup 10.5 oz
  • 1 packet ranch seasoning mix
  • 1 cup beef broth
  • 1.5 cups shredded mozzarella cheese
  • salt and black pepper to taste
  • chopped parsley optional, for garnish

Equipment

  • Skillet
  • Slow Cooker
  • Spoon or Spatula

Method
 

  1. Step 1: Brown the ground beef in a skillet over medium heat until no longer pink. Drain excess fat to avoid greasiness.
  2. Step 2: Transfer the browned beef to the slow cooker. Add cream of mushroom soup, ranch seasoning mix, and beef broth. Stir well to combine.
  3. Step 3: Cover and cook on LOW for 3 to 4 hours to let the flavors meld.
  4. Step 4: Stir in the cheese tortellini, cover, and cook for another 30 to 45 minutes until the pasta is tender but not mushy.
  5. Step 5: Stir in the shredded mozzarella cheese until melted and creamy. Season with salt and black pepper to taste.
  6. Step 6: Serve hot, garnished with chopped parsley if desired.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently, adding broth or water if the dish is too thick. Avoid freezing as pasta can become mushy. For variations, swap ground beef with turkey or chicken, use cream of chicken or celery soup instead of mushroom, add veggies like spinach or bell peppers, or spice it up with red pepper flakes or hot sauce.