- 1 can cream of mushroom soup (10.5 ounces)
- 1 cup heavy cream
- 1 bag refrigerated cheese tortellini (9 to 12 ounces)
- 1 cup frozen peas
- Salt and pepper, to taste
- Fresh parsley, for garnish
Equipment Needed
- Slow cooker
- Measuring cups
- Measuring spoons
- Large mixing bowl
- Wooden spoon or spatula
Step-by-Step Instructions
When I’m ready to dive into making this Slow Cooker Creamy Ranch Beef Tortellini, I start by gathering all my ingredients. This step is crucial, as having everything ready makes the cooking process so much smoother. I take my beef stew meat and pat it dry with paper towels to help it sear better. In a large bowl, I mix the ranch dressing mix with the beef broth and cream of mushroom soup. Honestly, I could smell the ranch seasoning wafting through the air, and I could hardly wait to mix in the beef!
Next, I add the beef into my slow cooker and pour that glossy ranch mixture all over the meat. I like to give the beef a gentle stir to coat it evenly. It’s at this moment I realize how much flavor will be packed into each tender bite. I set my slow cooker to low and let it work its magic for about 6 hours. I did try it once for 4 hours on high, but the beef didn’t end up as tender as I prefer, so I stick to low and slow now.
As the hours pass, my kitchen fills with the most inviting smells; it almost feels like a cozy restaurant. When the cooking time is up, I can’t help but sneak a taste of the beef. It’s incredibly tender, but the real magic happens next. I stir in the heavy cream and tortellini, letting them mingle in the soothing sauce for the last 30 minutes of cooking. Oh, the creaminess that comes together feels like a warm embrace—this is the kind of comfort food that fills the soul! (See the next page below to continue…)