Hearty Tortellini Beef Soup (Print)

Savory beef and tortellini mingle with cherry tomatoes in a rich, creamy broth perfect for cozy dining.

# Components:

→ 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 (optional)

→ 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 (optional)
12 - Salt and freshly ground black pepper, to taste

→ Garnish

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

# Directions:

01 - Heat olive oil in a large pot over medium heat. Add ground beef and cook for about 5 minutes, breaking it up with a spoon until browned. Drain excess fat if necessary.
02 - Add finely chopped onion to the pot and cook for 3 to 4 minutes until softened. Stir in minced garlic and cook for 1 minute until fragrant.
03 - Incorporate halved cherry tomatoes, dried Italian herbs, and crushed red pepper flakes if using. Cook for 3 to 4 minutes until tomatoes begin to soften.
04 - Pour in low-sodium beef broth and bring the mixture to a gentle boil.
05 - Add cheese tortellini and cook according to package instructions, approximately 4 to 6 minutes, until al dente.
06 - Reduce heat to low. Stir in heavy cream and baby spinach if desired. Simmer gently for 2 to 3 minutes until heated through and spinach is wilted.
07 - Adjust seasoning with salt and freshly ground black pepper to taste. Ladle into bowls and garnish with freshly grated Parmesan cheese and chopped fresh herbs if preferred.

# Expert Advice:

01 -
  • It comes together in under 45 minutes, which means you can go from craving comfort food to actually eating it.
  • The tortellini stays tender without turning to mush, and the cream melts into the broth in a way that feels indulgent but not heavy.
  • Ground beef makes it budget-friendly, while cherry tomatoes add a brightness that keeps the soup from feeling one-note.
02 -
  • Don't skip draining the beef fat at the beginning; too much fat makes the broth feel slick instead of comforting, and you lose the ability to taste everything else.
  • Add the cream slowly and keep the heat low after you do—if it boils hard, it can separate and turn grainy instead of silky smooth.
03 -
  • Taste the soup before the cream goes in and adjust seasoning then—it's harder to correct salt after cream dilutes everything.
  • If you want extra richness without using all heavy cream, swap half of it for half-and-half or even whole milk, and no one will know the difference.
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