Hearty Tortellini Beef Soup (Print Version)

A warm blend of ground beef, cheese tortellini, and a creamy tomato basil broth for cozy meals.

# 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 fresh 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

# How to Make It:

01 - In a large pot or Dutch oven over medium heat, brown the ground beef until no longer pink, breaking it up as it cooks. Drain excess fat if needed.
02 - Add diced onion and cook for 3–4 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 and bring to a gentle boil. Reduce heat and simmer for 10 minutes to blend flavors.
05 - Stir in heavy cream and bring the mixture back to a gentle simmer.
06 - Add tortellini and cook according to package instructions, typically 4–6 minutes, until they float and are tender.
07 - If using, stir in baby spinach and cook just until wilted, about 1 minute.
08 - Taste and adjust seasoning as needed. Serve hot, garnished with grated Parmesan and fresh basil leaves.

# Additional Tips::

01 -
  • It comes together in under an hour but tastes like you've been simmering it all day.
  • The cream melts into the tomato broth and creates this silky, comforting thing that works on the coldest nights or when you just need something familiar.
  • You can have it on the table on a weeknight without any real fuss, and people actually ask for seconds.
02 -
  • Drain excess fat from the beef after browning, or the soup will separate and taste slick instead of creamy and unified.
  • Add the tortellini at the very end; if you add them earlier, they'll absorb too much broth and get mushy, turning your soup stodgy instead of light.
  • The cream needs to go in after the broth is simmering, not before, or it might break and separate into little greasy pools.
03 -
  • Use refrigerated tortellini if you can find it; they cook faster and taste fresher than frozen ones.
  • Taste and adjust seasoning at the very end when everything is cooked, because the flavors concentrate as the soup simmers and you might need less salt than you think.
  • Save a splash of pasta water if you're worried the soup is too thick when you serve it; it brings everything back into balance.
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