1. Brown the ground beef in a large skillet over medium-high heat, breaking it into crumbles as it cooks and seasoning lightly with a pinch of the salt and pepper.

2. When the beef is about halfway cooked, stir in the sliced onion, green bell pepper, and red bell pepper. Cook for 4 to 5 minutes, until the vegetables start to soften.

3. Add the sliced mushrooms and minced garlic to the skillet and cook for 1 to 2 minutes more, just until the mushrooms begin to release their juices and the garlic is fragrant.

4. Transfer the beef and vegetable mixture to the bowl of a slow cooker, spreading it out in an even layer.

5. Pour the beef broth, condensed cream of mushroom soup, Worcestershire sauce, Italian seasoning, garlic powder, onion powder, remaining salt, and remaining black pepper over the beef mixture. Stir until the soup is mostly blended into the broth.

6. Add the cubed cream cheese to the slow cooker, nestling the cubes down into the sauce so they can melt evenly as the mixture cooks.

7. Cover and cook on LOW for 4 to 6 hours or on HIGH for 2 to 3 hours, stirring once or twice during cooking to help the cream cheese fully melt into a smooth, creamy sauce.

8. About 30 minutes before serving, stir in the cheese tortellini, making sure all of the pasta is coated and mostly submerged in the sauce.

9. Cover and cook on HIGH for 25 to 35 minutes, or until the tortellini is tender but still slightly firm to the bite. Avoid overcooking so the pasta doesn’t become mushy.

10. Sprinkle the shredded provolone or mozzarella evenly over the top of the tortellini mixture, then cover and let the cheese melt for 5 to 10 minutes.

11. Once the cheese is melted and gooey, stir gently if you like or leave it as a cheesy layer on top.

12. Garnish with chopped fresh parsley and serve hot in bowls with your favorite bread or salad on the side.