Slow Cooker Creamy Hamburger Tortellini Soup

  • Author: Karen Petersen
  • Prep Time: 20 minutes
  • Cook Time: 6 hours
  • Total Time: 6 hours 20 minutes
  • Yield: 8 servings 1x


A creamy soup with ground beef, spinach, carrots and cheesy tortellini.



  • 1 pound lean ground beef
  • 1 white or yellow onion, diced
  • 1 tsp garlic powder
  • 1 Tbsp Italian seasoning
  • 1 ½ tsp salt
  • 1 tsp black pepper
  • 3 carrots, sliced into ½ inch slices
  • 2 celery ribs, sliced into ¼ inch slices
  • 4 cups beef broth
  • 10 ounces frozen cheese tortellini (or fresh)
  • 2 cups half and half, warmed
  • ¼ cup cornstarch
  • 3 cups coarsely chopped spinach or kale
  • Salt and pepper to taste


  1. Heat a pan on your stove over medium high heat. Add in the beef and onion. Brown the beef for about 5 minutes. If there is excess grease spoon it off or drain it with a colander. Add in the spices (garlic powder, Italian seasoning, salt and pepper) and stir them into the beef. Transfer the beef to the slow cooker.
  2. Add in the carrots, celery and broth. Stir a little.
  3. Cover the slow cooker and cook on low for 6 hours or on high for 3 hours.
  4. Turn slow cooker to high. Remove the lid. Add in your tortellini. Usually if the liquid is boiling it only takes 2 minutes for frozen tortellini to cook (for fresh it will take longer).
  5. Stir your cornstarch into your warmed half and half until it is smooth and creamy. Stir the mixture into the slow cooker. The cornstarch will help thicken the soup in a couple of minutes.
  6. Stir in the spinach.
  7. Taste test and then add salt and pepper to taste. Ladle into bowls and serve.

  • Category: Soup
  • Method: Slow Cooker