Slow Cooker Cheese Tortellini Soup

Crock Pot Tortellini Soup
I just love it when a recipe lives up to its name! I found the original recipe for this soup at Family Fresh Meals, advertised as “heaven in a bowl”.  They were not kidding! The unlikely combo of a jarred pasta sauce, broth and cream cheese slowly simmered in the crock pot is nothing short of magic. A “witches brew” if you will.

And what better night to serve up this heavenly soup than that ghoulish night of Trick-or-Treating? It’s too perfect not to. Other than browning the beef, mushrooms and onions before-hand, this really is a dump and serve recipe. The cheese tortellini and peas get stirred in the last 20 minutes or so and it’s a hot, nourishing meal for your favorite {big} and little monsters. 

Crock Pot Tortellini SoupI of course altered the original recipe to my own family’s tastes. Cooked spinach, for example, is a no-no according to my husband. I used both frozen peas and carrots for ease of preparation. And because I’d previously had luck with the combo of beef consomme and chicken broth in my Trick-or-Treat meal of Simple Tortilla Soup last year {also a crock pot soup recipe… notice a theme?}, I subbed that for the all beef broth called for in the original. Also my personal recommendation is to be sure and purchase a high-quality brand of cheese tortellini {or your favorite flavor} for this soup. I, of course, used Trader Joe’s cheese tortellini. Enjoy!

Crock Pot Tortellini Soup
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  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, I used Trader Joe's brand
  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!
Adapted from Family Fresh Meals
Foodtastic Mom