Tortellini Beef Soup (Printer View)

A rich mix of beef, cheese-filled pasta, and tomatoes in a creamy basil broth perfect for cozy meals.

# What you'll 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

# Method:

01 - In a large pot or Dutch oven over medium heat, brown the ground beef until no longer pink, breaking it up as it cooks. Drain excess fat if needed.
02 - Add diced onion and cook for 3–4 minutes until softened. Stir in minced garlic and cook for 1 minute until fragrant.
03 - Mix in tomato paste, diced tomatoes with their juices, dried basil, oregano, salt, black pepper, and red pepper flakes. Cook for 2 minutes, stirring frequently.
04 - Pour in beef broth and bring to a gentle boil. Reduce heat and simmer for 10 minutes to blend flavors.
05 - Stir in heavy cream and bring soup back to a gentle simmer.
06 - Add tortellini and cook according to package instructions, typically 4–6 minutes, until they float and are tender.
07 - If using, stir in baby spinach and cook just until wilted, about 1 minute.
08 - Taste and adjust seasoning as needed.
09 - Serve hot, garnished with grated Parmesan and fresh basil leaves.

# Expert Advice:

01 -
  • It comes together in 45 minutes without feeling rushed, leaving you time to set the table or pour a glass of wine.
  • The cream melts into the tomato broth in a way that makes each spoonful taste indulgent, not heavy.
  • Beef and cheese tortellini are basically built to be friends—this soup just gives them an excuse to meet.
02 -
  • Add the tortellini right before serving if you're making this ahead—they'll continue to soften and can turn mushy if they sit in the broth overnight.
  • The cream can sometimes separate if the broth is too hot when you add it, but stirring it in slowly and keeping the heat at a gentle simmer prevents this completely.
  • Don't skip the fresh basil garnish even if it seems unnecessary—it wakes up the whole bowl.
03 -
  • Brown the beef without moving it around constantly—let it sit for a minute or two so it develops a proper crust instead of steaming in its own juices.
  • Refrigerated tortellini from the fresh pasta section tastes and cooks better than dried, and it's worth the couple extra dollars.
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