Go Back

Crockpot Cheesy Beef Tortellini

Crockpot cheesy beef tortellini cooks in a slow cooker with marinara and beef broth for a saucy, comforting dinner. Refrigerated cheese tortellini and melted mozzarella make every serving hearty and cheesy.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 5 hours 55 minutes
Standing time 5 minutes
Total Time 6 hours 10 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Italian
Calories: 740
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb ground beef 85% lean
  • 1 yellow onion medium, diced
  • 3 cloves garlic minced
  • 1 tsp Italian seasoning
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 1 jar (24 oz) marinara sauce
  • 1 cup beef broth low-sodium
  • 1 package (20 oz) cheese tortellini refrigerated
  • 2 cups mozzarella cheese shredded, low-moisture

Equipment

  • 1 12-inch skillet
  • 1 6-quart slow cooker

Method
 

  1. In a 12-inch skillet over medium-high heat, cook the ground beef and onion for 8-10 minutes, breaking up the beef, until the beef reaches 160°F and the onion is tender.
  2. Drain excess fat.
  3. Stir in the garlic, Italian seasoning, kosher salt, and black pepper and cook for 30 seconds.
  4. Transfer the mixture to a 6-quart slow cooker and stir in the marinara sauce and beef broth.
  5. Cover and cook on LOW for 4-5 hours or HIGH for 2-3 hours.
  6. Stir in the refrigerated tortellini.
  7. Cover and cook on HIGH for 25-35 minutes, until the tortellini is tender.
  8. Sprinkle the mozzarella evenly over the top.
  9. Cover and cook on HIGH for 5-10 minutes, until the cheese is melted.
  10. Let stand for 5 minutes before serving.

Notes

For the best texture, add the refrigerated tortellini only for the final cooking step. Refrigerate leftovers for up to 3 days; freezing is not recommended because the tortellini may soften. For a gluten-free option, use gluten-free tortellini if available.