Hearty Tortellini Beef Soup (Printer View)

Savory tortellini and beef combined with cherry tomatoes in a rich, creamy broth.

# 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

# Method steps:

01 - Heat olive oil in a large pot over medium heat. Add ground beef, cook until browned, breaking it up with a spoon, about 5 minutes. Drain excess fat if necessary.
02 - Add 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 - Add 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 beef broth and bring to a gentle boil.
05 - Add cheese tortellini and cook according to package instructions, typically 4 to 6 minutes, until just tender.
06 - Reduce heat to low. Stir in heavy cream and baby spinach if using. Simmer gently for 2 to 3 minutes until heated through and spinach is wilted.
07 - Season with salt and freshly ground black pepper to taste. Ladle into bowls and garnish with Parmesan cheese and fresh herbs if desired.

# Expert Advice:

01 -
  • It comes together in under 45 minutes, which means you can go from hunger to contentment before your favorite show ends.
  • The cream mellows everything into a silky comfort that feels indulgent but isn't fussy at all.
  • Ground beef and tortellini are a team that just works—hearty without being heavy.
02 -
  • Don't skip draining the beef fat—too much makes the broth greasy instead of creamy, and it leaves a film on your tongue.
  • Add the cream on low heat and stir it in slowly; high heat can sometimes cause it to break or separate, which nobody wants to troubleshoot mid-dinner.
  • Taste before you serve—this soup absorbs salt as it sits, so what tasted perfect at the stove might need a pinch more when you're eating it.
03 -
  • Fresh tortellini cooks faster and holds its shape better than frozen—it's worth the trip to the refrigerated section.
  • Let the beef broth cool slightly before adding cold cream to it, so the temperature shock doesn't cause separation or curdling.
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