Tortellini Beef Soup (Print)

Ground beef, cheese tortellini, tomatoes, and basil come together in a rich, creamy broth perfect for cozy dinners.

# 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 - 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 soup 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.
09 - Ladle soup into bowls and garnish with grated Parmesan cheese and fresh basil leaves.

# Expert Tips:

01 -
  • It comes together in under 45 minutes, which means you can have dinner on the table before you've even finished telling someone about your day.
  • The cream and tomato combination creates this subtle sweetness that balances the savory beef in a way that feels luxurious but not heavy.
  • Honestly, it's the kind of soup that tastes better on the second day, so making extra is both smart and delicious.
02 -
  • Don't add the tortellini until the very end if you're making this ahead of time, because it will absorb liquid and become mushy instead of tender.
  • The cream can look curdled if your heat is too high or if you add it to a broth that's boiling too aggressively, so medium heat is your friend.
  • Tasting as you go is non-negotiable because salt and spices in soup behave differently than they do in solid food.
03 -
  • If your soup is too thick, a splash of broth or cream brings it back; if it's too thin, a few extra minutes of simmering will concentrate the flavors and thicken it naturally.
  • Make extra beef and onion mixture and freeze it in portions so you can skip the first few steps on a night when even 45 minutes feels too long.
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