Servings: 6
Approx. 7–9 WW Points per serving
Ingredients
- 1 lb 96% lean ground beef
- 12 oz reduced-fat cheese tortellini
- 1 can (10.5 oz) fat-free cream of mushroom soup
- 1 packet ranch seasoning mix
- 1 small onion, finely chopped
- 1 cup shredded part-skim mozzarella
- ¾ cup unsweetened almond milk (or 1% milk)
- Salt & black pepper, to taste
- Fresh parsley, chopped (optional garnish)
Instructions
- Brown the Beef
In a large skillet over medium heat, cook the 96% lean ground beef until fully browned. Break it apart as it cooks. Drain any excess liquid if needed. - Add to Slow Cooker
Transfer the cooked beef to a slow cooker. Add the fat-free cream of mushroom soup, ranch seasoning packet, chopped onion, and almond milk. Stir well to combine. - Slow Cook
Cover and cook on LOW for 2–3 hours, allowing the flavors to blend and the onions to soften. - Add Tortellini
Stir in the reduced-fat tortellini. Cover and cook on LOW for another 25–35 minutes, or until the pasta is tender. - Finish with Cheese
Stir in the part-skim mozzarella cheese. Cover for 5 minutes until melted and creamy. - Serve
Season with salt and pepper to taste. Garnish with fresh parsley before serving.
WW Friendly Tips
Use lean beef (96%) to drastically lower points
Measure pasta carefully — portion control matters
Almond milk keeps it creamy with fewer points
Add steamed broccoli or spinach for extra volume with 0 points
