Chimichurri Tortellini (Slow Cooker)
Try this easy chimichurri tortellini recipe with beef, cheese, and tomatoes all slow cooked and topped with fresh homemade chimichurri sauce.
Servings: 6 servings
Calories: 432kcal
Equipment
- Slow Cooker 6 quart
Ingredients
Chimichurri Sauce
- 2 cups fresh parsley packed (leaves and stems)
- 8 cloves garlic
- ½ cup onion chopped
- 6 tablespoons red wine vinegar
- 4 teaspoons red pepper flakes adjust to taste
- 2 teaspoons dried oregano
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- 1⅓ cups olive oil
Tortellini Dish
- 18 oz frozen cheese tortellini
- 14 oz can Italian-style petite diced tomatoes or Rotel
- 2 cups beef broth
- 1 lb ground beef cooked, drained, and seasoned
- 2 cups Roma tomatoes chopped
- 1 cup crumbled queso fresco or shredded cheddar, cotija, or Mexican blend
- Chimichurri sauce from above, divided in 1/2
Instructions
- In a food processor, combine parsley, garlic, onion, red wine vinegar, red pepper flakes, oregano, salt, and pepper. Pulse for 5 seconds. Scrape down the sides and pulse again just until everything is chopped (not a paste). Transfer to a bowl and stir in olive oil. Let rest for at least 15 minutes.
- Add frozen tortellini, diced tomatoes, beef broth, ground beef and chopped Roma tomatoes to your slow cooker. Stir to combine.
- Cover and cook on low for 2½ hours, stirring once an hour to keep tortellini from sticking.
- Once cooked, stir in half of the chimichurri sauce and cheese Mix well to coat everything. Add more chimichurri if desired.
- Serve hot with extra chimichurri or crumbled cheese on top or on the side.
Nutrition
Serving: 1.5cups | Calories: 432kcal