Tortellini Beef Soup (View Print Version)

Ground beef and cheese tortellini combine in a creamy, tomato and basil-infused broth perfect for hearty 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 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

# Method:

01 - In a large pot or Dutch oven over medium heat, brown the ground beef until no longer pink, breaking it apart as it cooks. Drain excess fat if necessary.
02 - Add diced onion and sauté for 3 to 4 minutes until softened. Stir in minced garlic and cook for 1 minute until fragrant.
03 - Mix in tomato paste, diced tomatoes with their juices, dried basil, oregano, salt, black pepper, and crushed red pepper flakes. Cook for 2 minutes, stirring frequently.
04 - Pour in the beef broth and bring to a gentle boil. Reduce heat and simmer uncovered for 10 minutes to meld flavors.
05 - Stir in the heavy cream and return soup to a gentle simmer.
06 - Add cheese tortellini and cook according to package instructions, generally 4 to 6 minutes, until they float and are tender.
07 - If using, stir in baby spinach and cook for about 1 minute, just until wilted.
08 - Taste and adjust seasoning as needed. Serve hot, garnished with grated Parmesan and fresh basil leaves.

# Expert Advice:

01 -
  • It comes together faster than takeout arrives, yet tastes like you spent the whole afternoon in the kitchen.
  • The creamy tomato broth clings to tender cheese tortellini in a way that makes every spoonful feel indulgent without being heavy.
  • Ground beef stretches further in soup than anywhere else, so your wallet and your family both win.
02 -
  • Never add tortellini to the soup and then walk away—they overcook in minutes and turn mushy, collapsing into the broth like sad sponges.
  • Taste the soup before serving even if you followed the recipe exactly, because the saltiness of beef broths varies wildly between brands and you might need another pinch of salt to make everything sing.
  • If you're making this ahead, cook everything except the tortellini, then add the pasta just before reheating and serving so it stays tender and holds its shape.
03 -
  • Make a double batch on Sunday and reheat it gently all week—it actually tastes better the next day as the flavors deepen and become more integrated.
  • If the soup thickens too much when you reheat it, add more broth or even a splash of cream to loosen it back to the consistency you want.
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