Slow Cooker Creamy Brown Butter Parmesan Beef Tortellini Recipe
Transform your weeknight dinners with this slow cooker creamy brown butter Parmesan beef tortellini a hearty, indulgent meal that’s simple, hands-off, and packed with flavor. Tender beef tips and cheese-filled tortellini simmer in a rich, nutty brown butter Parmesan sauce with fresh sage and cracked black pepper, creating a comforting, restaurant-quality dish right at home.
Perfect for busy families or anyone craving a creamy, savory dinner with minimal prep, this recipe is loaded with protein, calcium, and flavor, making it as nutritious as it is satisfying.
Why You’ll Love This Recipe:
Easy Weeknight Meal: Set it in the slow cooker and walk away.
Protein-Packed: Tender beef tips provide a great source of high-quality protein.
Rich and Comforting: Creamy sauce with Parmesan and brown butter makes every bite indulgent.
Versatile: Pair with vegetables, crusty bread, or a light salad for a complete meal.
Ingredients (Serves 6):
2 tbsp unsalted butter
2 cups low-sodium beef broth
1 cup heavy cream
1 1/4 cups finely grated Parmesan cheese, plus extra for serving
2 tbsp finely chopped fresh sage leaves, plus extra for garnish
1 tsp freshly cracked black pepper, plus more to taste
1 tsp kosher salt, divided
2 lbs beef tenderloin tips, trimmed and cut into 1–1 1/2 inch pieces
1 (20–24 oz) package refrigerated cheese tortellini
1 tbsp olive oil (optional, for searing beef tips)
1 small yellow onion, finely chopped (optional)
2 cloves garlic, minced
1/4 tsp red pepper flakes (optional, for gentle heat)
Instructions:
Prepare the Slow Cooker: Lightly grease a 6-quart slow cooker. Scatter chopped onion and garlic evenly on the bottom for a flavorful base.
Season the Beef Tips: Pat beef dry, season with 1/2 tsp salt and a few cracks of black pepper. Set aside.
Optional Sear: For extra depth of flavor, heat olive oil in a skillet and sear beef tips 1–2 minutes per side until golden. Transfer to slow cooker.
Make the Brown Butter: Melt butter in a medium saucepan over medium heat. Swirl until it turns golden brown and smells nutty (3–5 minutes).
Build the Sauce: Slowly whisk in beef broth, then add heavy cream, Parmesan, sage, salt, pepper, and red pepper flakes. Stir until smooth.
Add Tortellini and Sauce: Scatter tortellini over beef in the slow cooker, then ladle the warm sauce over everything, making sure all pieces are coated.
Slow Cook: Cover and cook on LOW for 3 1/2 – 4 1/2 hours until beef is tender and tortellini are plump. Avoid lifting the lid too often.
Adjust and Serve: Stir gently, add extra broth if needed for a creamy consistency. Serve hot, garnished with Parmesan and fresh sage.
Tips & Variations:
Lighter Option: Use half-and-half instead of heavy cream and reduce Parmesan slightly.
Protein Swap: Beef sirloin or stew meat works too, just extend cooking time.
Vegetables: Add mushrooms, spinach, or roasted Brussels sprouts directly to the slow cooker.
Make Ahead: Prepare the sauce up to 1 day ahead and reheat before adding to raw beef and tortellini.
Prevent Overcooked Pasta: Cook beef first, then add tortellini in the last 45–60 minutes on LOW.
