Tortellini Beef Soup (Printable version)

Tender tortellini and beef simmered in a rich, creamy broth with cherry tomatoes

# What You'll Need:

→ Meats

01 - 14 oz ground beef

→ Vegetables

02 - 1 medium yellow onion, finely chopped
03 - 2 cloves garlic, minced
04 - 9 oz cherry tomatoes, halved
05 - 2 cups baby spinach

→ Pasta

06 - 10 oz cheese tortellini, fresh or refrigerated

→ Broth & Dairy

07 - 4 cups low-sodium beef broth
08 - 1 cup heavy cream

→ Seasonings

09 - 2 tbsp olive oil
10 - 1 tsp dried Italian herbs
11 - ½ tsp crushed red pepper flakes
12 - Salt and freshly ground black pepper, to taste

→ Garnish

13 - ¼ cup freshly grated Parmesan cheese
14 - Fresh basil or parsley, chopped

# Directions:

01 - Heat olive oil in a large pot over medium heat. Add the ground beef and cook until browned, breaking it up with a spoon, about 5 minutes. Drain any excess fat if needed.
02 - Add the chopped onion and cook for 3–4 minutes until soft. Stir in the minced garlic and cook for 1 minute until fragrant.
03 - Add the cherry tomatoes, Italian herbs, and red pepper flakes. Cook for 3–4 minutes until the tomatoes start to soften.
04 - Pour in the beef broth and bring to a gentle boil.
05 - Add the tortellini and cook according to package instructions (usually 4–6 minutes), until just tender.
06 - Reduce heat to low. Stir in the heavy cream and baby spinach. Simmer gently for 2–3 minutes until the soup is heated through and the spinach is wilted.
07 - Season with salt and pepper to taste. Ladle into bowls and garnish with Parmesan and fresh herbs if desired.

# Expert Advice:

01 -
  • The cream and beef broth create this luxurious silkiness that coats every single tortellini
  • Everything happens in one pot so you spend less time washing up and more time eating
  • Those cherry tomatoes burst just enough to add bright little pockets of sweetness
02 -
  • The tortellini will continue absorbing liquid if left in the soup too long, so serve it right after adding the cream
  • If you are planning leftovers, cook the tortellini separately and add it to each bowl, then store the soup base
03 -
  • Use a microplane or fine grater for the Parmesan so it practically melts into the hot soup
  • Half and half works if you want something lighter, though the texture will be less silky
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