Tortellini Beef Soup (Printable)

Tender tortellini, savory ground beef, and cherry tomatoes in a rich, creamy broth. A comforting dish ready in just 40 minutes.

# What You 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 tablespoons olive oil
10 - 1 teaspoon dried Italian herbs
11 - 1/2 teaspoon 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

# How To Make It:

01 - Heat olive oil in a large pot over medium heat. Add ground beef and cook until browned, breaking it apart with a spoon, approximately 5 minutes. Drain excess fat if necessary.
02 - Add chopped onion to the pot and cook for 3 to 4 minutes until softened. Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add cherry tomatoes, Italian herbs, and red pepper flakes. Cook for 3 to 4 minutes until tomatoes begin to soften and release their juices.
04 - Pour in beef broth and bring to a gentle boil over medium-high heat.
05 - Add tortellini and cook according to package directions, typically 4 to 6 minutes, until tender.
06 - Reduce heat to low. Stir in heavy cream and baby spinach if using. Simmer gently for 2 to 3 minutes until soup is heated through and spinach is wilted.
07 - Adjust seasoning with salt and pepper to taste. Ladle into bowls and garnish with Parmesan cheese and fresh herbs if desired.

# Helpful Tips:

01 -
  • It comes together in under an hour, making it perfect for those nights when you need comfort without the commitment.
  • The creamy broth clings to every piece of tortellini, creating little pockets of richness in every spoonful.
  • You can swap the beef for sausage or turkey and it still tastes like you planned it all along.
02 -
  • Don't let the soup boil hard after adding the cream or it might break and look curdled instead of smooth.
  • If you add the spinach too early it turns army green and slimy, so wait until the very end.
  • Taste before you salt because the Parmesan and broth might already give you enough.
03 -
  • Let the beef brown without stirring it too much so it develops a deep, caramelized crust that adds richness to the broth.
  • Add the cream off the heat if you're nervous about it curdling, then gently warm everything together.
  • Double the recipe and invite people over, because this soup makes you look like a better cook than you actually are.
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