Slow Cooker Creamy Beef Tortellini
If you’re craving a cozy slow cooker dinner that tastes like a restaurant-quality meal but takes almost no effort, this Slow Cooker Creamy Beef Tortellini is about to become your new favorite. Tender beef, pillowy cheese tortellini, and a rich, creamy mushroom sauce come together effortlessly for a comforting meal that’s perfect for busy weeknights or relaxed weekend dinners.
All you do is whisk one creamy sauce, pour it over raw beef and tortellini, and let your crockpot do the work. Hours later, you’re rewarded with melt-in-your-mouth beef and a silky, savory sauce that feels indulgent yet easy.
Why You’ll Love This Recipe:
Easy slow cooker recipe with minimal prep
Tender, juicy beef every time
Creamy comfort food with mushrooms and herbs
Family-friendly, hearty, and filling
Perfect cozy meal for cold nights
Great for leftovers and meal prep
Recipe Details:
Servings: 6
Cuisine: Comfort Food / Italian-Inspired
Cooking Method: Crockpot / Slow Cooker
Ingredients:
1½ lbs beef tenderloin, cut into 1-inch chunks
2 (9-oz) packages refrigerated cheese tortellini
8 oz cremini or button mushrooms, sliced
2 cups low-sodium beef broth
1 cup heavy cream
2 tbsp unsalted butter, melted
3 cloves garlic, minced
1 tbsp fresh thyme leaves (or 1 tsp dried)
1 tsp kosher salt
½ tsp black pepper
1 tbsp Worcestershire sauce
1 tsp brown sugar (optional, adds depth)
1 tbsp cornstarch (optional, for thick sauce)
¼ cup cold water (optional)
½ cup freshly grated Parmesan cheese, plus more for serving
2 tbsp fresh parsley, chopped (optional)
Directions:
Lightly grease a 6-quart slow cooker with nonstick spray or butter.
Place beef chunks evenly in the bottom and season lightly with salt and pepper.
Spread cheese tortellini evenly over the beef.
In a bowl, whisk together beef broth, heavy cream, melted butter, garlic, mushrooms, thyme, Worcestershire sauce, brown sugar (if using), salt, and pepper.
Pour the mixture evenly over the beef and tortellini, gently pressing pasta into the liquid.
Cover and cook on LOW for 4–5 hours or HIGH for 2–2½ hours, until beef is tender and tortellini is cooked.
(Optional) For a thicker sauce, mix cornstarch with cold water, stir into the slow cooker, and cook on HIGH for 15–20 minutes.
Stir in Parmesan cheese until melted and creamy. Taste and adjust seasoning.
Serve warm, garnished with parsley and extra Parmesan.
Serving Suggestions:
Pair with a simple green salad to balance the creamy sauce
Add crusty bread or garlic toast for dipping
Serve with steamed green beans or peas for a complete meal
Variations & Tips:
Lighter version: Replace half the heavy cream with half-and-half
Extra cheesy: Stir in mozzarella or provolone at the end
Meal prep friendly: Reheats beautifully with a splash of broth or cream
