Tortellini Beef Soup (Print View)

Tender tortellini and savory ground beef in a creamy broth with cherry tomatoes. A comforting Italian-American classic.

# Ingredient List:

→ Meats

01 - 14 oz ground beef

→ Vegetables

02 - 1 medium yellow onion, finely chopped
03 - 2 cloves garlic, minced
04 - 9 oz cherry tomatoes, halved
05 - 2 cups baby spinach (optional)

→ Pasta

06 - 10 oz cheese tortellini, fresh or refrigerated

→ Broth & Dairy

07 - 4 cups low-sodium beef broth
08 - 1 cup heavy cream

→ Seasonings

09 - 2 tbsp olive oil
10 - 1 tsp dried Italian herbs
11 - 1/2 tsp crushed red pepper flakes (optional)
12 - Salt and freshly ground black pepper, to taste

→ Garnish

13 - 1/4 cup freshly grated Parmesan cheese
14 - Fresh basil or parsley, chopped (optional)

# Directions:

01 - Heat olive oil in a large pot over medium heat. Add the ground beef and cook until browned, breaking it up with a spoon, about 5 minutes. Drain any excess fat if needed.
02 - Add the chopped onion and cook for 3-4 minutes until soft. Stir in the minced garlic and cook for 1 minute until fragrant.
03 - Add the cherry tomatoes, Italian herbs, and red pepper flakes. Cook for 3-4 minutes until the tomatoes start to soften.
04 - Pour in the beef broth and bring to a gentle boil.
05 - Add the tortellini and cook according to package instructions (usually 4-6 minutes), until just tender.
06 - Reduce heat to low. Stir in the heavy cream and baby spinach (if using). Simmer gently for 2-3 minutes until the soup is heated through and the spinach is wilted.
07 - Season with salt and pepper to taste. Ladle into bowls and garnish with Parmesan and fresh herbs if desired.

# Expert Tips:

01 -
  • The marriage of tender tortellini and seasoned ground beef creates a meal thats substantial enough to satisfy without hours of cooking.
  • Its the kind of adaptable recipe that welcomes whatever vegetables are hiding in your crisper drawer, turning potential food waste into something magnificent.
02 -
  • Never boil the soup after adding cream or youll end up with an unappetizing curdled mess that cant be fixed.
  • Refrigerated tortellini works far better than frozen in this recipe, as frozen ones tend to fall apart and lose their filling during simmering.
03 -
  • For a flavor boost that elevates the entire pot, deglaze the pan with a splash of dry white wine after browning the meat and before adding the broth.
  • Reserve about a quarter cup of the beef broth to mix with a tablespoon of cornstarch if you prefer a slightly thicker soup without adding extra cream.
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