Tortellini Beef Soup (Printable)

Ground beef and cheese tortellini simmered in a creamy tomato and basil broth, perfect for cozy nights.

# What You'll Need:

→ Meats

01 - 1 lb lean ground beef

→ Vegetables

02 - 1 medium yellow onion, diced
03 - 2 cloves garlic, minced
04 - 1 (14.5 oz) can 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 tbsp tomato paste

→ Pasta

09 - 10 oz fresh or refrigerated cheese tortellini

→ Herbs & Seasonings

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

→ Garnish

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

# How to Make It:

01 - Heat a large pot or Dutch oven over medium heat. Add the ground beef and cook until browned and no longer pink, breaking it up as it cooks. Drain excess fat if necessary.
02 - Add the diced onion to the pot and cook for 3 to 4 minutes until softened. Stir in the minced garlic and sauté for an additional minute until fragrant.
03 - Stir in the tomato paste, diced tomatoes with their juices, dried basil, dried oregano, salt, black pepper, and crushed red pepper flakes. Cook, stirring frequently, for 2 minutes to meld flavors.
04 - Pour in the beef broth and bring the mixture to a gentle boil. Reduce heat and simmer uncovered for 10 minutes to develop the flavors.
05 - Stir in the heavy cream and return the soup to a gentle simmer.
06 - Add the cheese tortellini and cook according to package instructions, usually 4 to 6 minutes, until they float and become tender.
07 - If using, fold in the baby spinach and cook just until wilted, about 1 minute.
08 - Taste the soup and adjust salt and pepper as necessary.
09 - Ladle the soup into bowls and garnish with grated Parmesan cheese and fresh basil leaves before serving warm.

# Expert Tips:

01 -
  • It comes together in less time than it takes to decide what to watch, yet tastes like you've been cooking all day.
  • The cream transforms everything into something unexpectedly elegant while the beef keeps it grounded and real.
  • One pot means one pot to wash, which might be the best kind of magic.
02 -
  • Never skip browning the beef properly; rusty brown beef makes the soup taste dull instead of deep and savory.
  • Add the tortellini last, right before serving if you can manage it, because they absorb liquid and turn mushy if they sit in the pot too long.
  • Cream can break if the heat is too high, so keep everything at a gentle simmer once it goes in.
03 -
  • Save a splash of pasta water from the tortellini package; a little starch helps the cream cling to everything and makes the soup feel silkier.
  • If the soup seems too thick after sitting, add a splash of broth or water; cream-based soups thicken as they cool and it's easy to overcorrect otherwise.
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