Crockpot Creamy Ranch Beef Tortellini
Tender cheese tortellini tossed with savory ground beef in a rich, creamy ranch and mushroom sauce, then loaded with melted mozzarella for an extra cheesy finish — an easy Crockpot dinner that’s hearty, comforting, and perfect for busy nights!
Ingredients:
- 1 lb ground beef, browned and drained
- 1 package (20 oz) refrigerated cheese tortellini
- 1 can (10.5 oz) cream of mushroom soup
- 1 packet ranch seasoning mix
- 1 cup milk
- 1½ cups shredded mozzarella cheese
- 1 cup mozzarella pearls or small mozzarella cubes
- ½ tsp black pepper
- ½ tsp garlic powder
- 1 tbsp chopped parsley, optional for garnish
Instructions:
- Brown the ground beef in a large skillet over medium heat, breaking it apart as it cooks.
- Drain any excess grease, then transfer the cooked beef to the Crockpot.
- Add the cream of mushroom soup, ranch seasoning, milk, black pepper, and garlic powder.
- Stir everything together until the beef is coated in the creamy sauce.
- Cover and cook on LOW for 2–3 hours.
- Add the cheese tortellini to the slow cooker and gently stir to coat.
- Cover and continue cooking on LOW for 30–45 minutes, or until the tortellini is tender.
- Stir in the mozzarella pearls or cubes.
- Sprinkle the shredded mozzarella evenly over the top.
- Cover again and cook for another 10–15 minutes, until the cheese is fully melted and stretchy.
- Gently stir before serving to combine the melted cheese with the creamy sauce.
- Sprinkle with chopped parsley and a little extra black pepper if desired.