Equipment Needed
- 6-quart or larger slow cooker
- Skillet (for optional browning)
- Wooden spoon or spatula
- Measuring cups
- Can opener
Step-by-Step Instructions
First, we’ll tackle the beef. You have two options here, and I’ve tried both. For maximum flavor, I like to quickly brown the ground beef with the diced onion in a skillet over medium-high heat until the beef is no longer pink and the onion is soft. I drain any excess fat, then stir in the minced garlic for the last 30 seconds. This step builds a deeper, richer base. If you’re in a true rush, you can add the raw beef, onion, and garlic directly to the slow cooker—it will cook fine, but the flavor will be a bit milder. I’ve tried this step both ways, and trust me, the quick brown works better.
Transfer the beef mixture (or the raw beef, onion, and garlic) to the bowl of your slow cooker. Sprinkle the entire packet of ranch seasoning over the beef and give it a good stir to coat. This lets the herbs and spices start to bloom right away. Then, pour in the entire jar of marinara sauce and the 2 cups of beef broth. Stir everything together until well combined. The mixture will look quite liquidy at this stage—that’s perfect. It will reduce and thicken as it cooks and when we add the cream cheese later.
Place the lid on your slow cooker. Here’s the important part: cook on LOW for 6 hours or HIGH for 3 hours. This long, gentle cook time allows the flavors to meld beautifully. About 30 minutes before you plan to eat, it’s time for the final additions. Add the entire package of refrigerated cheese tortellini to the slow cooker, stirring gently to submerge them in the sauce. Then, scatter the cubed cream cheese evenly over the top. Do not stir it in yet. Replace the lid and cook for another 30 minutes on HIGH.(See the next page below to continue…)