Crock Pot Wednesdays - Slow Cooker Beef Tortellini Soup

It was really nice to come home to dinner cooking in the crock pot yesterday after I had been running around all day.

Debbie, from Dining with Debbie, invited me to join in on Crock Pot Wednesday so I thought that I would join in on the fun this week.


I made Slow Cooker Beef Tortellini Soup from Betty Crocker's website.


This recipe was fast and simple to throw together in the morning and it cooked all day on low. It makes your house smell wonderful! I've highlighted any changes that I made to the recipe in bold below.

1lb beef stew meat
1 large onion, chopped (3/4 cup)
1 large carrot, chopped (3/4 cup) - I used 3 large carrots
1 medium stalk celery, chopped (1/2 cup)
2 cloves garlic, finely chopped - I used 2 tsp. minced garlic
2 teaspoons sugar
1 can (14.5 oz) diced tomatoes, undrained - I used 1 lg. 28 oz. can
2 cans (10 1/2 oz each) condensed beef consommé - I used 3 cans of beef broth
1 teaspoon dried basil leaves - I didn't add this. Instead, I used 1 bay leaf
2 cups frozen cheese-filled tortellini - I probably used about 4 C. of tortellini. I dumped 1 and 1/2 bags into the crock pot.
1 cup Green Giant® Valley Fresh Steamers™ frozen
cut green beans - I added 2 cans of drained green beans in with the frozen tortellini


1. In 3 1/2- to 4-quart slow cooker, add beef, onion, carrot, celery,
garlic, sugar, tomatoes and beef consommé in order listed.

2. Cover; cook on Low heat setting 8 to 9 hours. My soup was fully cooked within 8 hrs.

3. About 25 minutes before serving, stir in basil, frozen tortellini and
green beans. Increase heat setting to High. Cover; cook about 25 minutes
or until beans are tender. - The tortellini was cooked and hot in 15 minutes in
my crock pot.

**TIP** Make sure to turn the crockpot off once the tortellini is cooked. It will turn mushy if it continues to cook.

I served it with crusty Italian bread. Very good!