Tortellini Beef Soup (Print version)

Tender tortellini, savory ground beef, and cherry tomatoes in a rich, creamy broth. A comforting 40-minute meal.

# What you'll need:

→ 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 - ½ tsp crushed red pepper flakes (optional)
12 - Salt and freshly ground black pepper, to taste

→ Garnish

13 - ¼ 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.
08 - Ladle into bowls and garnish with Parmesan and fresh herbs if desired.

# Expert Tips:

01 -
  • It tastes like youve been simmering it all day, but youre done in under an hour.
  • The creaminess soaks into every pillow of tortellini, making each spoonful ridiculously comforting.
  • You can swap the beef for sausage or turkey and it still feels like a warm hug in a bowl.
  • Leftovers actually get better overnight when the flavors meld together.
02 -
  • Dont overcook the tortellini or theyll turn gummy and fall apart, pull them off the heat as soon as theyre tender.
  • Add the cream on low heat to prevent it from breaking or curdling, high heat will ruin the silky texture.
  • If youre making this ahead, cook the tortellini separately and add them when you reheat or theyll absorb all the broth.
03 -
  • Use fresh tortellini from the refrigerated section instead of dried, they cook faster and have a softer, more delicate texture.
  • Let the beef brown without stirring it constantly so it develops a deep caramelized crust that adds flavor to the broth.
  • Taste the soup after adding the Parmesan, it might not need any extra salt at all.
  • If you want more vegetables, diced carrots or zucchini added with the onions will bulk it up without changing the character of the soup.
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