Ingredients:

  • 1 lb Lean Ground Beef (90/10)
  • 1 large Green Bell Pepper, diced
  • 1 medium Yellow Onion, diced
  • 2 cloves Garlic, minced
  • 1 tsp Kosher Salt
  • 1/2 tsp Cracked Black Pepper
  • 2 cups Low Sodium Beef Broth
  • 1 tbsp Worcestershire Sauce
  • 1 tsp Onion Powder
  • 4 oz Neufchâtel cheese, cubed
  • 1/2 cup Shredded Provolone cheese
  • 19 oz Refrigerated Cheese Tortellini
  • Fresh Parsley, chopped

Instructions:

  1. In a large skillet over medium-high heat, brown the ground beef until a deep mahogany crust develops. Drain excess fat thoroughly to ensure a clean sauce base.
  2. Transfer the browned beef to a 6-quart slow cooker. Add the diced green bell pepper, yellow onion, minced garlic, salt, black pepper, onion powder, Worcestershire sauce, and beef broth.
  3. Place the cubed Neufchâtel cheese on top of the mixture. Cover and cook on LOW for 3 hours and 45 mins until vegetables are tender.
  4. During the final 15-20 minutes of cooking, stir in the refrigerated cheese tortellini and shredded provolone cheese. Cover and continue cooking until pasta is tender and cheese is melted.
  5. Garnish with fresh chopped parsley and optional red pepper flakes before serving.