Tortellini Beef Soup

When the weather turns chilly and you're craving something warm and satisfying, this Tortellini Beef Soup delivers pure comfort in every spoonful. Combining tender cheese-filled tortellini with savory ground beef and sweet cherry tomatoes in a rich, creamy broth, this hearty soup transforms simple ingredients into an extraordinary meal that feels like a warm hug from the inside out.

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This Italian-American inspired soup brings together the best of both worlds - the comfort of a hearty beef soup and the elegance of cheese tortellini. The cherry tomatoes add a burst of sweetness that perfectly complements the rich, savory broth, while optional baby spinach provides a pop of color and nutrition. It's the kind of recipe that makes your kitchen smell amazing and brings the whole family to the table.

Ingredients

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

For the best results, use fresh or refrigerated tortellini rather than frozen, as they cook more evenly and maintain their texture better. When browning the ground beef, don't overcrowd the pan - let it develop a nice crust before breaking it up. If your cherry tomatoes are very large, quarter them instead of halving to ensure even cooking. Always add the cream at the end and keep the heat low to prevent curdling.

Varianten und Anpassungen

This versatile soup adapts beautifully to your preferences and dietary needs. Substitute ground turkey or Italian sausage for the beef if preferred. For extra vegetables, add diced carrots or zucchini in step 2. For a lighter option, use half-and-half instead of heavy cream. You can also make it dairy-free by using coconut cream and omitting the Parmesan cheese.

Serviervorschläge

Serve this hearty soup with crusty bread for a complete meal that's perfect for cozy dinners. A simple side salad with mixed greens and balsamic vinaigrette complements the richness beautifully. For special occasions, pair with a glass of medium-bodied red wine like Chianti or Sangiovese. Leftover soup keeps well in the refrigerator for up to 3 days and actually tastes even better the next day as the flavors continue to meld.

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This Tortellini Beef Soup proves that sometimes the most satisfying meals come from simple, quality ingredients prepared with care. Whether you're feeding a hungry family on a weeknight or looking for the perfect comfort food to share with friends, this recipe delivers warmth, flavor, and satisfaction in every single bowl. The combination of tender pasta, savory beef, and creamy broth creates a truly memorable dining experience that will have everyone asking for seconds.

Recipe FAQs

→ Can I use frozen tortellini instead of fresh?

Yes, frozen tortellini works well. Add them directly to the broth and cook according to package instructions, typically 4-6 minutes. There's no need to thaw them first.

→ What can I substitute for heavy cream?

Half-and-half creates a lighter version while maintaining creaminess. For a dairy-free option, use coconut milk or cashew cream, though the flavor profile will differ slightly.

→ How do I store and reheat leftovers?

Store in an airtight container for up to 3 days. When reheating, warm gently on the stovetop over low heat, adding a splash of broth if the soup has thickened. Avoid boiling to prevent the tortellini from bursting.

→ What vegetables can I add to this soup?

Diced carrots, zucchini, mushrooms, or bell peppers work beautifully. Add harder vegetables like carrots in step 2 with the onion. Softer vegetables like zucchini or mushrooms can be added when the broth comes to a boil.

→ Is this soup suitable for freezing?

It's best enjoyed fresh due to the cream base and delicate tortellini. If you must freeze, do so before adding cream, then thaw and reheat gently before stirring in fresh cream just before serving.

→ Can I make this with a different protein?

Absolutely. Ground turkey, Italian sausage, or ground lamb are excellent alternatives. Brown your chosen protein the same way as beef, adjusting seasoning to complement the flavor profile.