Adapted from Chelsea’s Messy Apron
1-½ pounds ground chuck
1 medium yellow onion, chopped
2 cloves garlic, minced
1 28-oz. can crushed tomatoes
1 14.5 oz. can petite diced tomatoes
1 6 oz. can tomato paste
1 10.75 oz. can condensed tomato soup
1 teaspoon white sugar
1-½ teaspoons dried basil
½ teaspoon fennel seeds
1 teaspoon Italian seasoning
1 teaspoon salt
¼ teaspoon freshly ground black pepper
3 cups beef broth
10 ounces frozen cheese filled tortellini
10 ounces frozen meat filled tortellini
Sprig of basil, for garnish
Parmesan cheese, for garnish
In a 12” skillet over medium heat, brown the ground beef, onion, and garlic until the meat is cooked through; drain.
While the beef is cooking, pour the tomatoes, tomato paste, and tomato soup in the slow cooker. Add sugar and seasonings.
Stir in the cooked ground beef with onions and garlic. Add beef broth and cover. Set the slow cooker on high, and cook for 3-4 hours or low for 5-7 hours.
About 15-20 minutes before you are ready to serve, pour the frozen tortellinis into the soup. Turn the slow cooker up to high (or leave it if it was already on high) and let the tortellini cook.
Serve in bowls with freshly grated Parmesan cheese and a fresh basil sprig.