I could make dinners this like one every night of the week (because they’re so quick and easy!), and my family would love to eat it every night too (because they’re so delicious!).
Pull out your slow cooker, brown up some ground beef, add a few ingredients in, let it simmer all day and then when you’re ready to eat, heat up some refrigerated tortellini (we love these cheese filled spinach ones!), toss together and dinner is done.
I feel like I’m in the trenches right now…school work, speech, dance, volleyball, tumbling, baseball…#allthebusythingsafterschool, so suppers like this one make our lives super simple (and tasty too!).
This recipe serves 4 to 6.
1 pound of ground beef
Extra Virgin Olive Oil (EVOO)
salt and pepper
1 onion, chopped
3 cloves of garlic, chopped
1 (14 oz) can diced tomatoes
1 (6 oz) can tomato paste
1½ cups chicken or beef stock
1 (20 oz) package of refrigerated cheese tortellini
grated Parmesan cheese to garnish
chopped basil to garnish
In a large skillet over medium-high heat, brown up your ground beef in a drizzle of EVOO. Once browned and crumbly, add in a big pinch of salt and pepper before transferring the beef to your slow cooker. Next, stir in your chopped onion, chopped garlic, diced tomatoes, tomato paste, and chicken stock. Cover and cook on low 6 to 8 hours or on high about 3 hours.
Right before you’re ready to serve, cook up your tortellini. Add it to a pan of boiling water and cook to al dente (about 4 minutes). Drain off your water and then add the cooked tortellini to your slow cooker. Toss everything together.
Ladle supper into bowls and garnish with grated Parm and chopped basil.
Easy, easy, easy on your busy weeknights! xo