Tortellini Beef Soup (Print Version)

Savory mix of ground beef, cheese tortellini, and tomatoes in a creamy basil 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 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 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 to 4 minutes until softened. Stir in minced garlic and cook for an additional minute until fragrant.
03 - Mix in tomato paste, diced tomatoes with their juices, dried basil, oregano, salt, black pepper, and crushed red pepper flakes. Cook for 2 minutes while stirring frequently.
04 - Pour in beef broth and bring to a gentle boil. Reduce heat and simmer for 10 minutes to let flavors meld.
05 - Stir in heavy cream and bring the soup back to a gentle simmer.
06 - Add cheese tortellini and cook according to package instructions, typically 4 to 6 minutes, until they float and become tender.
07 - If using, stir in baby spinach and cook just until wilted, about 1 minute.
08 - Taste and adjust seasoning as necessary.
09 - Serve hot, garnished with grated Parmesan cheese and fresh basil leaves.

# Additional Tips::

01 -
  • It comes together faster than you'd expect for something that tastes so deeply satisfying and made-from-scratch.
  • The cream and tomatoes create this silky richness that makes you feel like you're eating something indulgent, not weeknight simple.
  • Ground beef and tortellini is the kind of combination that just works, no fussing required.
02 -
  • Don't skip the minute of simmering after you add the broth—I made this soup dozens of times before I realized how much that small pause improves the depth.
  • Add the tortellini last and time it exactly, because overcooked tortellini falls apart and clouds the broth into something murky instead of silky.
  • Always taste before serving and add salt in small pinches, not all at once—you can add more, but you can't take it back.
03 -
  • Brown the ground beef in a completely dry pot first before adding any oil—this lets it render its own fat and brown properly instead of steaming.
  • Stir the soup once while the tortellini cooks, but no more than that; too much stirring can knock the tortellini around and make them fall apart.
Go Back