Crockpot Creamy Beef & Cheese Tortellini

Ingredients

* 1 lb ground beef
* 20 oz refrigerated cheese tortellini
* 1 can cream of mushroom soup
* 1 packet ranch seasoning
* 1–1½ cups beef broth
* 1½–2 cups shredded mozzarella or Italian-blend cheese
* Salt & pepper, to taste
* Chopped chives or parsley for garnish

Instructions

1. Brown the ground beef in a skillet over medium heat. Drain any excess grease.
2. Transfer the cooked beef to the crockpot. Add cream of mushroom soup, ranch seasoning, and beef broth. Stir well.
3. Cover and cook on LOW for 2–3 hours.
4. Add the cheese tortellini and stir to coat it in the creamy sauce.
5. Cover and continue cooking on LOW for 20–30 minutes, or until the tortellini is tender. Avoid overcooking so it doesn’t become mushy.
6. Stir in the shredded cheese and let it melt for about 5–10 minutes.
7. If the sauce is too thick, stir in a splash of additional beef broth. Season with salt and pepper.
8. Serve hot topped with chopped chives or parsley and extra black pepper.