Tortellini Beef Soup (Printable)

A creamy mix of ground beef, cheese tortellini, and tomatoes in a basil-scented broth for cozy meals.

# 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 Make It:

01 - In a large pot 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 to 4 minutes until softened. Stir in minced garlic and cook for 1 minute until fragrant.
03 - Stir in tomato paste, diced tomatoes with juices, dried basil, oregano, salt, black pepper, and crushed red pepper flakes. Cook for 2 minutes, stirring frequently.
04 - Pour in low-sodium beef broth and bring to a gentle boil. Reduce heat and let simmer for 10 minutes to meld flavors.
05 - Stir in heavy cream and return soup to a gentle simmer.
06 - Add cheese tortellini and cook according to package instructions, typically 4 to 6 minutes, until tender and floating.
07 - If using, stir in baby spinach and cook just until wilted, about 1 minute.
08 - Adjust seasoning as desired. Serve hot, garnished with grated Parmesan and fresh basil leaves.

# Expert Hints:

01 -
  • It tastes like you spent hours simmering on the stove, but you're done in under an hour with minimal cleanup.
  • The cream and tomatoes create this unexpectedly balanced flavor that's neither too heavy nor too light.
  • It's forgiving enough to make on autopilot after a long day, yet fancy enough to serve to guests without apology.
02 -
  • Don't add the tortellini until just before serving if you're making this ahead, or they'll absorb liquid and fall apart into a mushy mess.
  • The cream needs a gentle hand—if you let it boil hard, it can break and curdle, turning your creamy soup grainy and sad.
03 -
  • Brown your beef properly at the start and don't rush the simmering time—these two things are where the real flavor comes from.
  • Taste as you go, especially at the end, because every stove is different and your soup might need just a touch more seasoning to sing.
Go Back