Slow Cooker Creamy Ranch Beef Tortellini is ultra-cozy, dump-and-go comfort food. Ground beef and cheese tortellini simmer in a rich ranch-seasoned Alfredo and cream soup sauce that turns thick, cheesy, and incredibly creamy as it cooks. It’s like a crack-style ranch beef pasta meets cheesy tortellini bake, but the slow cooker does almost all the work. This is the kind of weeknight dinner you can throw together in minutes and come back to a crock full of creamy, ranchy, beefy goodness that everyone wants seconds of.
Equipment
- 4–6 quart slow cooker
- Large skillet
- Cutting board and knife
- Wooden spoon or spatula
- Measuring cups and spoons
Ingredients
- 1 pound ground beef
- 1 small onion, finely diced
- 1 packet ranch seasoning mix
- 1 jar (24 ounces) creamy Alfredo sauce
- 1 can (10.5 ounces) cream of mushroom or cream of chicken soup
- 1 cup beef broth
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
- 1 bag (about 20 ounces) frozen cheese tortellini
- 1½ cups shredded mozzarella cheese
- ½ cup shredded cheddar cheese (optional, for extra richness)
- Dried or fresh parsley, for garnish (optional)
Instructions
To make Slow Cooker Creamy Ranch Beef Tortellini, start by browning the beef so it builds flavor and keeps the finished sauce from being greasy. Heat a large skillet over medium-high heat, then add the ground beef and finely diced onion.
Cook, breaking up the beef with a wooden spoon, until the meat is no longer pink and the onion is soft and translucent. Drain off any excess fat, then set the browned beef and onions aside while you build the sauce in the slow cooker.
In the insert of a 4–6 quart crockpot, whisk together the Alfredo sauce, cream soup, beef broth, ranch seasoning mix, garlic powder, and black pepper until everything is smooth and well combined.
The Alfredo and cream soup form a rich, creamy base; the broth thins it just enough so the tortellini cooks properly; and the ranch seasoning, garlic, and pepper layer in that tangy, savory “crack” flavor that makes this dish so addictive. Once the sauce looks uniform, add the cooked beef and onions to the slow cooker and stir to distribute the meat evenly through the creamy mixture.
Pour the frozen cheese tortellini straight into the slow cooker—no need to thaw them first—and gently fold them into the sauce until they’re well coated and mostly submerged. Try not to break the tortellini as you stir; just move them around enough so they aren’t clumped together and all have contact with the sauce.
Smooth the top a bit with your spoon, then place the lid on the slow cooker. Cook on low for about 3–4 hours, or on high for 1½–2 hours, until the tortellini are plump, tender, and cooked through. Avoid lifting the lid too often, as that releases heat and can extend the cooking time.
About halfway through, if you’re nearby, give the mixture a gentle stir to keep the tortellini from sticking together and to help the sauce heat evenly. As it cooks, the starch from the pasta and the melted cheese in the Alfredo will naturally thicken the sauce into a luscious coating that clings to the beef and tortellini.
You’ll know it’s close to done when a tortellini tastes al dente to tender and the sauce is hot and creamy from top to bottom.
Once the tortellini are cooked to your liking, sprinkle the shredded mozzarella and cheddar (if using) evenly over the top of the mixture in the slow cooker. Put the lid back on and let it sit on low or “keep warm” for another 5–10 minutes, just until the cheese melts completely into the sauce.
When the cheese has melted, use a spoon to gently stir it through the beef and pasta so it blends into the sauce and makes everything extra gooey and cohesive. If the sauce looks thicker than you prefer at this point, you can stir in a splash more broth or a little milk to loosen it slightly, adjusting until it’s as creamy or saucy as you like.
Taste a spoonful of the sauce and a tortellini and adjust the seasoning if needed. Depending on how salty your Alfredo, soup, and ranch packet are, you may find it needs only an extra grind of black pepper or a pinch of ranch for more tang.
When you’re happy with the flavor and consistency, switch the slow cooker to the “keep warm” setting. Sprinkle dried parsley or chopped fresh parsley over the top for a pop of color if you like, then serve the Slow Cooker Creamy Ranch Beef Tortellini straight from the crockpot, scooping generous portions into bowls.
Tips & Variations
This recipe is easy to tweak based on what you have and how rich you want it. Ground beef gives classic, comforting flavor, but you can swap in ground turkey, Italian sausage, or a mix for something a little different.
Sausage, in particular, brings extra seasoning that plays well with ranch and Alfredo; just remember to brown and drain it thoroughly before adding it to the slow cooker. If you prefer a slightly lighter dish, you can choose a lighter Alfredo sauce, reduce the amount of cheese, and use extra broth to keep the sauce creamy but not quite as heavy, then lean on herbs and black pepper to keep the flavor bold.
Frozen tortellini are ideal because they hold up well to slow cooking, but refrigerated tortellini can work if you’re careful with timing. In that case, cook the meat in the sauce on its own on low for a couple of hours first, then add the fresh tortellini and cook just until tender so they don’t get mushy.
You can also adjust the amount of pasta relative to the sauce: using a bit less tortellini will give you a looser, more sauce-heavy result, while adding extra pasta will soak up more of the creamy base and make the dish thicker and more casserole-like.
You can easily tuck some vegetables into this dish without changing its comfort-food feel too much. A handful of fresh spinach stirred in during the last 10–15 minutes will wilt quickly into the hot sauce and add a bit of color and nutrition.
Steamed or thawed frozen peas stirred in near the end bring sweet pops that contrast nicely with the rich sauce. If you’d rather keep vegetables on the side, a simple green salad or roasted broccoli pairs really well and helps balance the richness of the ranch Alfredo base.
For more pronounced ranch flavor, you can add an extra half-packet of ranch seasoning or stir in a couple of tablespoons of bottled ranch dressing right at the end, tasting as you go to avoid over-salting. A bit of grated Parmesan cheese mixed in with the mozzarella adds a sharper, nuttier note and can make the dish taste more complex without any extra work.
If you enjoy a subtle kick, a pinch of red pepper flakes or a small drizzle of hot sauce whisked into the sauce at the start will add warmth without turning the dish into a spicy pasta.
Serving & Storage
Slow Cooker Creamy Ranch Beef Tortellini is rich and filling, so it works beautifully as a stand-alone main dish in a bowl. Still, it pairs easily with simple sides. Garlic bread or breadsticks are perfect for scooping up leftover sauce, and a crisp salad with a light vinaigrette gives you a refreshing contrast to all the creaminess.
This is also a great dish for casual get-togethers or potlucks: you can bring the slow cooker right to the table, lift the lid, and let people serve themselves.
Leftovers store very well and make for indulgent lunches. Let the tortellini cool to room temperature, then transfer to airtight containers and refrigerate for up to 3–4 days. When reheating, you’ll probably notice that the pasta has soaked up some of the sauce, making the mixture thicker; stir in a splash of milk or broth before or during reheating to bring back a looser, creamier texture.
Warm portions gently in the microwave in short bursts, stirring between each, or reheat on the stovetop over low heat with an extra sprinkle of cheese if you like.
You can also freeze portions for longer storage, though the tortellini will soften more once thawed. For best results, cool completely, portion into freezer-safe containers or bags, and freeze for up to a couple of months.
Thaw overnight in the refrigerator, then reheat slowly, loosening the sauce with a little extra liquid as needed. With its minimal prep, big flavor, and easy reheating, Slow Cooker Creamy Ranch Beef Tortellini is a reliable “dump it in and forget it” dinner that consistently tastes like way more effort than it really takes.
