Warm up with this simple beef tortellini soup. It combines ground beef, cheese tortellini, and vegetables in a rich broth. This recipe is easy to make in one pot and ready in under an hour.
Why This Recipe Works
- Uses one pot for easy cleanup.
- Combines ground beef and cheese tortellini for a hearty meal.
- Includes carrots, celery, and spinach for balanced nutrition.
- Simmers to develop deep flavor in the broth.
- Ready in 45 minutes, perfect for weeknights.
Ingredients
- 1 tablespoon olive oil
- 1 pound ground beef (80% lean)
- 1 medium yellow onion, diced
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 6 cups beef broth
- 1 (14.5-ounce) can diced tomatoes, undrained
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 (9-ounce) package refrigerated cheese tortellini
- 2 cups fresh baby spinach
- 1/4 cup grated Parmesan cheese, for serving
Equipment Needed
- Large pot or Dutch oven (5-6 quarts)
- Wooden spoon or spatula
- Cutting board
- Chef’s knife
- Measuring cups and spoons
Instructions
Brown the Beef
Heat 1 tablespoon olive oil in a large pot over medium-high heat. Add 1 pound ground beef. Cook for 5-7 minutes, breaking it into small pieces with a wooden spoon. The beef should be fully browned with no pink remaining. Drain any excess fat from the pot. Tip: Use a leaner ground beef if you prefer less fat, but 80% lean adds flavor.
Sauté the Vegetables
Add 1 diced onion, 2 diced carrots, and 2 diced celery stalks to the pot with the beef. Cook for 6-8 minutes, stirring occasionally, until the vegetables soften. The onions should become translucent. Add 3 minced garlic cloves and cook for 1 minute until fragrant. Tip: Dice the vegetables uniformly for even cooking.
Add Broth and Seasonings
Pour in 6 cups beef broth and 1 can diced tomatoes with their juices. Stir in 1 teaspoon dried oregano, 1/2 teaspoon dried thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Bring the mixture to a boil over high heat. Once boiling, reduce the heat to medium-low. Let it simmer uncovered for 15 minutes to allow the flavors to blend.
Cook the Tortellini
Add 1 package refrigerated cheese tortellini to the simmering soup. Cook according to the package instructions, usually 5-7 minutes. Stir occasionally to prevent sticking. The tortellini should be tender and float to the surface when done. Tip: Do not overcook the tortellini, as it can become mushy.
Finish with Spinach and Serve
Turn off the heat. Stir in 2 cups fresh baby spinach until it wilts, about 1-2 minutes. Taste the soup and adjust seasoning with more salt or pepper if needed. Ladle the soup into bowls. Top each serving with grated Parmesan cheese. Serve immediately while hot.
Tips and Tricks
For a thicker soup, mix 1 tablespoon cornstarch with 2 tablespoons cold water. Stir this slurry into the soup after adding the tortellini and simmer for 2 minutes. Use fresh tortellini instead of refrigerated for a softer texture; reduce cooking time by 1-2 minutes. If making ahead, cook the tortellini separately and add it when reheating to prevent sogginess. Freeze leftovers without the tortellini and spinach; add them fresh when serving. Garnish with fresh parsley or a drizzle of olive oil for extra flavor.
Recipe Variations
- Use ground turkey or Italian sausage instead of beef for a different protein.
- Swap cheese tortellini for mushroom or spinach-filled tortellini.
- Add 1 cup sliced mushrooms or 1 can drained cannellini beans with the vegetables.
- For a creamier version, stir in 1/2 cup heavy cream after cooking the tortellini.
- Make it spicy by adding 1/4 teaspoon red pepper flakes with the seasonings.
Frequently Asked Questions
Can I use frozen tortellini?
Yes, frozen tortellini works. Add it directly to the soup and cook for 8-10 minutes until tender. No need to thaw first, but stir occasionally to prevent clumping.
How do I store leftovers?
Store cooled soup in an airtight container in the refrigerator for up to 3 days. Reheat on the stove over medium heat until hot. The tortellini may soften over time.
Can I make this soup vegetarian?
Replace the ground beef with 1 cup cooked lentils or omit it. Use vegetable broth instead of beef broth. Keep the cheese tortellini or choose a vegan option.
What can I use instead of spinach?
Substitute with 2 cups chopped kale or Swiss chard. Add it with the tortellini and cook until wilted, about 3-5 minutes for tougher greens.
Is this soup freezer-friendly?
Freeze the soup without tortellini and spinach for up to 3 months. Thaw in the refrigerator overnight, reheat, and add fresh tortellini and spinach when serving.
Summary
This beef tortellini soup is a hearty one-pot meal with ground beef, vegetables, and cheese tortellini. It simmers in a flavorful broth and is ready in 45 minutes. Perfect for a quick dinner.
