The first time I made this soup, it was one of those chaotic weeknights where I forgot to even think about dinner until my stomach started growling. I wanted something hearty, comforting, and—most importantly—hands-off. I threw my favorite ingredients into the slow cooker with a hopeful heart. Hours later, when I lifted the lid, a cloud of the most incredible aroma filled my kitchen: rich, garlicky tomatoes, savory herbs, and the promise of cheesy pasta. That first spoonful was pure magic—a warm, cozy hug in a bowl that felt both indulgent and simple. It instantly became my cold-weather champion, the recipe I scribble down for friends and crave on rainy Sundays.
Ingredients
- 1 tablespoon olive oil
- 1 pound lean ground beef
- 1 medium yellow onion, finely diced
- 4 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon red pepper flakes (optional, but recommended)
- 2 (24-ounce) jars of good-quality marinara sauce (about 6 cups total)
- 4 cups low-sodium beef broth
- 2 cups water
- 2 bay leaves
- 1 (9-ounce) package fresh cheese tortellini
- 1 (5-ounce) bag fresh baby spinach
- ½ cup heavy cream or full-fat coconut milk for dairy-free
- Salt and freshly ground black pepper, to taste
- For serving: freshly grated Parmesan cheese and chopped fresh basil or parsley
Let’s talk ingredients for a second. I’ve tried this with both cheap and fancy marinara, and trust me, the sauce matters. A good, robust marinara is the flavor foundation here—don’t just use plain crushed tomatoes. For the tortellini, I insist on fresh refrigerated tortellini, not the shelf-stable kind. It holds its texture so much better in the slow cooker. And that heavy cream at the end? Don’t skip it; it makes a huge difference, rounding out the acidity and giving the broth a luxurious, silky finish. The spinach wilts down to nothing, so don’t be alarmed by the volume—it’s the easiest way to sneak in some greens.(See the next page below to continue…)