Tortellini Beef Soup (Printable Version)

A comforting soup with tender tortellini, seasoned ground beef, and cherry tomatoes in a rich, creamy broth. Easy and satisfying.

# What You 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 (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 - 1/2 tsp crushed red pepper flakes (optional)
12 - Salt and freshly ground black pepper, to taste

→ Garnish

13 - 1/4 cup freshly grated Parmesan cheese
14 - Fresh basil or parsley, chopped (optional)

# Steps:

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 (if using). 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 contrast between the silky cream broth and the pops of juicy cherry tomatoes creates this magical balance that even my pickiest eater cant resist.
  • You can have this on the table in under 45 minutes, but it tastes like something that simmered all day on your Italian grandmothers stove.
02 -
  • After ruining an entire pot by boiling the cream, I learned to always lower the heat and add it last, which prevents that awful curdling effect.
  • The first time I made this, I added the tortellini too early and they turned to mush, so now I time them perfectly to finish right before serving.
03 -
  • After accidentally dropping in too much red pepper once, I discovered that a splash of extra cream stirred in at the end can perfectly temper heat if youve made it too spicy.
  • For a glossier, more restaurant-quality finish, stir a cold tablespoon of butter into the soup just before serving, which creates a silky sheen on the surface.
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