Tortellini Beef Soup

This Tortellini Beef Soup is the ultimate comfort in a bowl. Combining savory ground beef, tender cheese-filled tortellini, and sweet cherry tomatoes in a rich, creamy broth, it is a heartwarming meal that brings the best of Italian-American flavors to your dinner table in just 40 minutes.

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Whether you are looking for a quick weeknight dinner or a cozy weekend lunch, this soup delivers deep flavors with minimal effort. The addition of fresh spinach and herbs provides a vibrant finish to the savory beef base.

Ingredients

• 400 g (14 oz) ground beef
• 1 medium yellow onion, finely chopped
• 2 cloves garlic, minced
• 250 g (9 oz) cherry tomatoes, halved
• 2 cups baby spinach (optional)
• 300 g (10 oz) cheese tortellini (fresh or refrigerated)
• 4 cups (1 L) low-sodium beef broth
• 1 cup (240 ml) heavy cream
• 2 tbsp olive oil
• 1 tsp dried Italian herbs
• ½ tsp crushed red pepper flakes (optional)
• Salt and freshly ground black pepper, to taste
• ¼ cup freshly grated Parmesan cheese
• Fresh basil or parsley, chopped (optional)

Instructions

Step 1

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.

Step 2

Add the chopped onion and cook for 3–4 minutes until soft. Stir in the minced garlic and cook for 1 minute until fragrant.

Step 3

Add the cherry tomatoes, Italian herbs, and red pepper flakes. Cook for 3–4 minutes until the tomatoes start to soften.

Step 4

Pour in the beef broth and bring to a gentle boil.

Step 5

Add the tortellini and cook according to package instructions (usually 4–6 minutes), until just tender.

Step 6

Reduce heat to low. Stir in the heavy cream and baby spinach (if using). Simmer gently for 2–3 minutes until the soup is heated through and the spinach is wilted.

Step 7

Season with salt and pepper to taste.

Step 8

Ladle into bowls and garnish with Parmesan and fresh herbs if desired.

Zusatztipps für die Zubereitung

Using a large soup pot ensures even heating, and a wooden spoon is perfect for breaking up the beef. For the best flavor, always use fresh garlic and freshly ground black pepper.

Varianten und Anpassungen

For a lighter alternative, use half-and-half instead of heavy cream. You can also substitute ground beef with ground turkey or Italian sausage, and add diced carrots or zucchini for an extra serving of vegetables.

Serviervorschläge

This soup is best served hot, garnished with a generous amount of Parmesan cheese and fresh basil. Pair it with a slice of crusty bread to dip into the rich, creamy broth for a complete and satisfying meal.

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With its vibrant colors and deep, savory flavors, this Tortellini Beef Soup is sure to become a staple in your recipe rotation. It is the perfect blend of simplicity and indulgence.

Recipe Questions & Answers

→ Can I use different types of tortellini?

Absolutely. While cheese tortellini is traditional, you can substitute meat-filled or spinach tortellini based on preference. Cooking time remains the same—follow package instructions, typically 4-6 minutes.

→ What's the best way to prevent the cream from curdling?

Always reduce heat to low before adding heavy cream and stir gently. Never let the soup boil vigorously after cream is added. Room-temperature cream also helps prevent temperature shock in the pot.

→ Can I make this soup ahead of time?

Yes, prepare the beef and broth base up to step 4, then cool and refrigerate. Add tortellini and cream just before serving to maintain the pasta's texture and prevent separation.

→ What are good substitutes for ground beef?

Ground turkey, Italian sausage, or even ground lamb work beautifully. Adjust cooking time slightly for leaner meats. For vegetarian versions, substitute with lentils or mushrooms for earthy depth.

→ How do I lighten this soup without losing creaminess?

Replace heavy cream with half-and-half or whole milk for a less rich version. Greek yogurt stirred in at the end also adds creaminess with fewer calories. Add extra spinach for body without heaviness.

→ Should I use fresh or dried herbs?

Dried Italian herbs work perfectly for this dish, as specified. For fresh herbs, use triple the amount and add them near the end of cooking to preserve their delicate flavors and color.