Slow Cooker Creamy Ranch Beef Tortellini 
A rich, creamy, and incredibly easy slow cooker pasta dish made with frozen tortellini, seasoned ground beef, and a velvety ranch-cream cheese sauce. No red sauce needed—just pure comfort.
Ingredients:
1 pound ground beef
1 packet dry ranch seasoning mix
1 block (8 oz) cream cheese, cut into small chunks
2 cups beef broth
1 bag (about 19-20 oz) frozen cheese tortellini (do not thaw)
Instructions:
1. Heat a skillet over medium-high heat. Add the ground beef and cook until fully browned, breaking it up with a spoon as it cooks. Drain off any excess fat.
2. Transfer the cooked ground beef to a 6-quart slow cooker. Sprinkle the ranch seasoning over the meat.
3. Scatter the cream cheese chunks over the beef, then pour in the beef broth.
4. Cover the slow cooker and cook on LOW for about 3 hours, until the cream cheese has softened completely.
5. Whisk everything together until the sauce is smooth and creamy.
6. Add the frozen tortellini to the slow cooker, stirring gently to submerge the pasta in the sauce.
7. Cover and continue cooking on LOW for another 45-60 minutes, until the tortellini is tender and has absorbed much of the liquid, leaving a thick, rich sauce.
8. Serve warm in bowls. No sides needed.
Prep Time: 10 minutes | Cook Time: 4 hours (on Low) | Total Time: 4 hours 10 minutes | Yield: 4-6 servings
Nutrition Facts (per serving, based on 6 servings):
Calories: 480 kcal | Protein: 26g | Carbohydrates: 38g | Fat: 24g | Fiber: 2g | Sugar: 4g | Sodium: 980mg
