Description
This hearty Tortellini Soup recipe combines tender ground beef, fresh vegetables, and cheesy tortellini in a savory tomato and chicken broth base. Perfect for a comforting meal, it’s easy to prepare on the stovetop and offers flexibility for leftovers by cooking tortellini separately to maintain texture.
Ingredients
Scale
Meat and Vegetables
- 1 lb. lean ground beef
- 1 1/2 cups chopped yellow onion
- 1 cup diced celery
- 1 cup diced carrots
- 2 cups (2 oz) spinach, roughly chopped
- 3 Tbsp minced fresh parsley
- 1 Tbsp minced garlic
Liquids and Seasonings
- 3 (14.5 oz) cans low-sodium chicken broth
- 1 (14.5 oz) can petite diced tomatoes
- 3 (8 oz) cans tomato sauce
- 1 Tbsp olive oil
- 1 Tbsp Italian seasoning
- Salt and freshly ground black pepper to taste
Pasta
- 1 (9 oz) pkg. cheese tortellini
Instructions
- Heat and Brown Beef: Heat olive oil in a large pot over medium-high heat. Crumble the ground beef into chunks and cook until browned, about 3 minutes. Turn and break up the beef, cooking until no longer pink. Transfer beef to a paper towel-lined plate, leaving about 1 1/2 Tbsp of fat in the pot.
- Sauté Vegetables: Add chopped onions, diced celery, and carrots to the pot. Cook until vegetables begin to soften, about 7 minutes. Add minced garlic and cook for an additional minute until fragrant.
- Add Liquids and Seasonings: Pour in the chicken broth, diced tomatoes, tomato sauce, and add the cooked beef back to the pot. Season with Italian seasoning, salt, and freshly ground black pepper to taste. Bring the mixture to a simmer, then reduce heat to medium-low. Cover and cook, stirring occasionally, until vegetables are nearly tender, about 15 minutes.
- Cook Tortellini Separately (for leftovers): If saving leftovers, reduce the broth to 4 1/4 cups. Cook tortellini separately in boiling water for 4–7 minutes or according to package instructions. Drain and toss with a little olive oil to prevent sticking.
- Add Tortellini and Greens: If cooking the soup to serve immediately, add the tortellini directly into the soup during the last 4–7 minutes of cooking. Stir in spinach and parsley and cook until wilted, about 1 minute. For leftovers, add tortellini separately when reheating to preserve texture.
- Serve: Ladle the hot soup into bowls and serve immediately. Garnish with additional fresh parsley if desired.
Notes
- For best texture in leftovers, cook tortellini separately and add when reheating the soup.
- Adjust salt and pepper to taste depending on personal preference or the saltiness of your broth and canned tomatoes.
- You can substitute ground turkey or chicken for a leaner meat option.
- Add crushed red pepper flakes for a spicy kick.
- Fresh spinach can be replaced with kale or Swiss chard if desired.
