Slow Cooker Cheese Tortellini Soup

Slow Cooker Cheese Tortellini Soup


  1. 1 jar (24 oz.) premium-brand jarred pasta sauce
  2. enough water to fill jar of sauce
  3. 1 can (10 oz.) Campbell’s beef consomme
  4. 1 box (32 oz.) chicken broth
  5. 1 T. butter
  6. 1 pound lean ground beef
  7. 1 onion, diced
  8. 1 package (8 oz.) of fresh mushrooms, chopped
  9. 1 t. smoked paprika
  10. 1/2 t. dried thyme
  11. salt and pepper to taste
  12. 1 bag (16 oz.) frozen carrot coins
  13. 8 oz. pkg. cream cheese, cut into cubes
  14. 1/2 pkg. (16 oz.) frozen peas
  15. 1 – 2 pkgs. (about 15 oz.) prepared cheese tortellini


  1. Turn Crock Pot to low setting. Dump in the pasta sauce, fill the jar with water, shake well and dump in the water. Add both the beef consomme and chicken broth.
  2. Meanwhile in a large skillet over medium-high heat, melt the butter and add the onions and mushrooms. Saute for about 5 minutes. Add the beef, breaking up with the back of a wooden spoon. Add the seasonings and cook just until the beef is no longer pink. Add the meat, onion and mushroom mixture to the Crock Pot.
  3. Add the frozen bag of carrots and the cream cheese cubes. Stir well to combine.
  4. Cook on low for about 6 hours. During the final 20-30 minutes of cooking, stir in the tortellini and peas. Enjoy!

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