Tortellini Beef Soup Warmth (Printable view)

Comforting blend of beef, cheese tortellini, and tomato basil broth for easy, warm meals.

# What You Need:

→ Meats

01 - 1 lb lean ground beef

→ Vegetables

02 - 1 medium yellow onion, diced
03 - 2 cloves garlic, minced
04 - 1 (14.5 oz) can diced tomatoes, undrained
05 - 2 cups baby spinach (optional)

→ Broth & Dairy

06 - 4 cups low-sodium beef broth
07 - 1 cup heavy cream
08 - 2 tbsp tomato paste

→ Pasta

09 - 10 oz fresh or refrigerated cheese tortellini

→ Herbs & Seasonings

10 - 1 tsp dried basil
11 - 1/2 tsp dried oregano
12 - 1/2 tsp salt, or to taste
13 - 1/4 tsp black pepper
14 - 1/4 tsp crushed red pepper flakes (optional)

→ Garnish

15 - 1/4 cup grated Parmesan cheese
16 - Fresh basil leaves, for serving

# How To Make:

01 - In a large pot or Dutch oven over medium heat, cook the ground beef until no longer pink, breaking it apart. Drain excess fat if necessary.
02 - Add diced onion and cook until softened, about 3 to 4 minutes. Stir in minced garlic and cook for an additional minute until fragrant.
03 - Incorporate tomato paste, canned diced tomatoes with their juices, dried basil, oregano, salt, black pepper, and red pepper flakes. Cook for 2 minutes while stirring frequently.
04 - Pour in the beef broth and bring to a gentle boil. Reduce heat and simmer for 10 minutes to allow flavors to meld.
05 - Stir in the heavy cream and return soup to a gentle simmer.
06 - Add cheese tortellini and cook according to package instructions, generally 4 to 6 minutes, until tender and floating.
07 - If using, stir in baby spinach and cook just until wilted, about 1 minute.
08 - Taste and adjust seasoning as required. Serve hot, garnished with grated Parmesan and fresh basil leaves.

# Expert Advice:

01 -
  • It comes together in less than 45 minutes but tastes like you've been simmering it all afternoon.
  • The creamy, tomato-forward broth is so rich and comforting that one bowl feels like a full hug.
  • Ground beef makes it hearty enough for a main course, and the tortellini adds a tender, pillowy texture that makes each spoonful satisfying.
02 -
  • Don't add the tortellini until the very end; if it sits in the broth too long, it gets soft and breaks apart, turning your soup cloudy.
  • The cream needs a gentle touch—if you let it boil hard, it can separate and look grainy instead of silky.
03 -
  • Let the beef brown undisturbed for the first couple of minutes before stirring; this develops a crust that brings real depth to the broth.
  • Taste the broth before you add cream; if it needs more salt, add it then rather than after the dairy, which dulls the seasoning.
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