Hearty Tortellini Beef Soup (Print Version)

A comforting blend of beef, cheese tortellini, and tomatoes in a creamy, herb-infused broth.

# Ingredient List:

→ Meats

01 - 1 lb lean ground beef

→ Vegetables

02 - 1 medium yellow onion, diced
03 - 2 cloves garlic, minced
04 - 1 can (14.5 oz) diced tomatoes, undrained
05 - 2 cups baby spinach (optional)

→ Broth & Dairy

06 - 4 cups low-sodium beef broth
07 - 1 cup heavy cream
08 - 2 tablespoons tomato paste

→ Pasta

09 - 10 oz fresh or refrigerated cheese tortellini

→ Herbs & Seasonings

10 - 1 teaspoon dried basil
11 - 1/2 teaspoon dried oregano
12 - 1/2 teaspoon salt, or to taste
13 - 1/4 teaspoon black pepper
14 - 1/4 teaspoon crushed red pepper flakes (optional)

→ Garnish

15 - 1/4 cup grated Parmesan cheese
16 - Fresh basil leaves, for serving

# Steps:

01 - Heat a large pot over medium heat. Add ground beef and cook, breaking it apart, until no longer pink. Drain excess fat if necessary.
02 - Add diced onion and cook for 3 to 4 minutes until softened. Stir in minced garlic and cook for 1 minute until fragrant.
03 - Mix in tomato paste, diced tomatoes with juices, dried basil, oregano, salt, black pepper, and crushed red pepper flakes. Cook for 2 minutes, stirring frequently.
04 - Pour in beef broth and bring to a gentle boil. Reduce heat and simmer for 10 minutes to meld flavors.
05 - Stir in heavy cream and return to a gentle simmer.
06 - Add tortellini and cook according to package directions, generally 4 to 6 minutes, until they rise to the surface and are tender.
07 - If desired, stir in baby spinach and cook for about 1 minute until wilted.
08 - Taste soup and modify seasoning as needed. Serve hot topped with grated Parmesan and fresh basil leaves.

# Helpful Hints:

01 -
  • It comes together in under 45 minutes, which means you can have dinner on the table before anyone gets too hungry.
  • The creamy tomato broth with tender tortellini feels fancy enough for guests but easy enough for a Tuesday night.
  • Ground beef stretches further in soup than you'd expect, making this naturally budget-friendly without tasting skimpy.
02 -
  • Don't add the tortellini until you're ready to serve, or make it just before guests arrive—they absorb liquid and get mushy if they sit in the soup.
  • The cream can break if the heat gets too high after you add it, so keep things at a gentle bubble, not a rolling boil.
03 -
  • Brown the beef in batches if your pot is crowded; patience here creates better flavor than rushing.
  • Taste the soup before adding salt because the tortellini and Parmesan bring their own saltiness to the bowl.
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