Tortellini Beef Soup (Printable Version)

Ground beef and cheese tortellini simmered with tomatoes and basil in a creamy, flavorful broth.

# 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 fresh 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 It:

01 - In a large pot over medium heat, cook ground beef until no longer pink, breaking it up as it cooks. Drain excess fat if necessary.
02 - Add diced onion and cook for 3 to 4 minutes until softened. Stir in minced garlic and cook for 1 minute until fragrant.
03 - Stir in tomato paste, diced tomatoes with juices, dried basil, oregano, salt, black pepper, and red pepper flakes if using. 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 meld flavors.
05 - Stir in heavy cream and return soup to a gentle simmer.
06 - Add tortellini and cook according to package directions, usually 4 to 6 minutes, until tender and floating.
07 - If desired, stir in baby spinach and cook just until wilted, about 1 minute.
08 - Taste the soup and modify salt and pepper as needed.
09 - Ladle hot soup into bowls and garnish with grated Parmesan cheese and fresh basil leaves.

# Expert Advice:

01 -
  • It tastes like it took hours to simmer, but honestly comes together faster than ordering takeout.
  • The cream and basil transform simple ingredients into something that feels restaurant-worthy in your own kitchen.
  • Leftovers taste even better the next day, which means this is your new favorite weeknight dinner to make twice.
02 -
  • Don't add the tortellini until just before serving if you're making this ahead—they'll absorb all the broth and turn mushy, which defeats the whole tender, pillowy purpose.
  • The cream can curdle if your heat is too high, so keep that flame gentle once it goes in; a simmer is your friend, not a boil.
03 -
  • Brown your beef in a dry pot first before adding any fat; it'll develop a deeper crust and more flavor than starting with oil.
  • Don't be shy with the Parmesan at the end—it melts slightly into the warm soup and ties everything together with a salty, umami finish.
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