Tortellini Beef Soup (Print View)

Comforting blend of ground beef, cheese tortellini, and tomatoes in a creamy basil broth.

# Components:

→ 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 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

# Directions:

01 - In a large pot over medium heat, brown ground beef until no longer pink, breaking it apart. Drain excess fat if necessary.
02 - Add diced onion and cook 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 red pepper flakes. Cook for 2 minutes, stirring frequently.
04 - Pour in beef broth, bring to a gentle boil, then reduce heat and simmer for 10 minutes to meld flavors.
05 - Stir in heavy cream and return soup to a gentle simmer.
06 - Add tortellini and cook 4 to 6 minutes or until tender and floating, following package instructions.
07 - If using, stir in baby spinach and cook until wilted, about 1 minute.
08 - Taste soup and adjust salt and pepper if needed. Serve hot, garnished with grated Parmesan and fresh basil leaves.

# Expert Advice:

01 -
  • It tastes like you've been simmering it all afternoon, but it comes together in under an hour.
  • The cream mellows everything into pure comfort without feeling heavy or fussy.
  • Leftover soup actually gets better the next day when the flavors deepen.
02 -
  • Don't add the tortellini early thinking it'll soften more—it'll turn to mush and disappear into the broth, which sounds nice but defeats the purpose of having tortellini.
  • The cream is what makes this soup, but it can break if your heat is too high or you add it too quickly; keep everything at a gentle simmer.
03 -
  • Brown the beef properly—it's the difference between soup that tastes rich and soup that tastes like beef soup.
  • Finish each bowl with fresh basil and Parmesan; they add brightness and texture that feel personal and intentional.
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