Tortellini Beef Soup (Printable)

Comforting soup with ground beef, cheese tortellini, and a creamy basil-infused broth.

# What You 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 Steps:

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

# Expert Advice:

01 -
  • Ready in under 45 minutes, which means you can go from craving to eating faster than you'd think possible.
  • The beef and tortellini make it substantial enough for a real dinner, not just a starter course.
  • Somehow tastes like you spent hours on it, even though the work is genuinely minimal.
02 -
  • Don't add the tortellini too early—fresh tortellini will fall apart if it cooks longer than 6 minutes, and you want tender pasta, not mushy disappointment.
  • The cream is essential and not negotiable if you want that restaurant-quality richness; half-and-half will work if you must, but it won't be quite the same.
  • This soup reheats beautifully, but make the tortellini fresh each time you serve it—leftovers of cooked tortellini in the broth get soggy overnight.
03 -
  • Brown the beef in a dry pot first without any oil, letting it render its own fat—it browns better and tastes cleaner that way.
  • If you're using spinach, add it at the very last second so it stays bright green and tender instead of turning dark and mushy.
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