Save There's something magical about the way a steaming bowl of Tortellini Beef Soup fills your kitchen with the most incredible aromas. This hearty Italian-American comfort dish combines tender cheese-filled tortellini with savory ground beef and sweet cherry tomatoes, all swimming in a rich, creamy broth that hugs you from the inside out. In just 40 minutes, you can create a restaurant-quality soup that brings the whole family to the table.
Save The beauty of this soup lies in its simplicity and the way each ingredient plays its part. The ground beef provides hearty protein and deep savory notes, while the cherry tomatoes add bursts of natural sweetness and acidity that brighten the entire dish. The cheese tortellini brings comfort and substance, making this more than just a soup—it's a complete, satisfying meal that works perfectly for busy weeknight dinners or cozy weekend lunches.
Ingredients
- 400 g (14 oz) ground beef
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 250 g (9 oz) cherry tomatoes, halved
- 2 cups baby spinach (optional)
- 300 g (10 oz) cheese tortellini (fresh or refrigerated)
- 4 cups (1 L) low-sodium beef broth
- 1 cup (240 ml) heavy cream
- 2 tbsp olive oil
- 1 tsp dried Italian herbs
- ½ tsp crushed red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
- ¼ cup freshly grated Parmesan cheese
- Fresh basil or parsley, chopped (optional)
Instructions
- Step 1: Brown the Beef
- Heat olive oil in a large pot over medium heat. Add the ground beef and cook until browned, breaking it up with a spoon, about 5 minutes. Drain any excess fat if needed.
- Step 2: Build the Flavor Base
- Add the chopped onion and cook for 3–4 minutes until soft. Stir in the minced garlic and cook for 1 minute until fragrant.
- Step 3: Add Tomatoes and Seasonings
- Add the cherry tomatoes, Italian herbs, and red pepper flakes. Cook for 3–4 minutes until the tomatoes start to soften.
- Step 4: Create the Broth
- Pour in the beef broth and bring to a gentle boil.
- Step 5: Cook the Tortellini
- Add the tortellini and cook according to package instructions (usually 4–6 minutes), until just tender.
- Step 6: Finish with Cream
- Reduce heat to low. Stir in the heavy cream and baby spinach (if using). Simmer gently for 2–3 minutes until the soup is heated through and the spinach is wilted.
- Step 7: Season and Serve
- Season with salt and pepper to taste. Ladle into bowls and garnish with Parmesan and fresh herbs if desired.
Zusatztipps für die Zubereitung
For the best results, don't skip browning the beef properly in step one—this creates a flavorful fond that adds depth to your soup. When adding the heavy cream, make sure to reduce the heat to prevent curdling. If your soup becomes too thick, simply add a bit more broth to reach your desired consistency. Fresh tortellini will cook faster than dried, so adjust cooking times accordingly and taste-test for doneness.
Varianten und Anpassungen
This versatile recipe welcomes many adaptations to suit your preferences. Substitute ground turkey or Italian sausage for the beef for different flavor profiles. Add diced carrots or zucchini in step 2 for extra vegetables and nutrition. For a lighter version, use half-and-half instead of heavy cream, or try coconut milk for a dairy-free alternative. Vegetarians can replace the ground beef with mushrooms and use vegetable broth instead of beef broth.
Serviervorschläge
Serve this comforting soup with crusty bread, garlic breadsticks, or a simple green salad for a complete meal. The soup pairs beautifully with a glass of red wine like Chianti or Sangiovese. For special occasions, consider serving it as a starter followed by a light main course. Leftovers keep well in the refrigerator for up to three days—just add a splash of broth when reheating to restore the perfect consistency.
Save This Tortellini Beef Soup represents everything we love about comfort food—it's warming, satisfying, and brings people together around the table. Whether you're cooking for a busy family dinner or entertaining guests on a chilly evening, this soup delivers both convenience and incredible flavor. The combination of tender pasta, savory beef, and creamy broth creates a dining experience that feels both familiar and special, proving that the best meals often come from the simplest ingredients prepared with care.
Recipe Q&A
- → Can I use frozen tortellini instead of fresh?
Yes, frozen tortellini works well. Add them directly to the boiling broth without thawing—they typically need 5-7 minutes to cook through. Stir occasionally to prevent sticking.
- → What can I substitute for heavy cream?
Half-and-half creates a lighter version with less richness. For dairy-free options, use coconut cream or cashew cream. Whole milk will be thinner but still delicious.
- → How do I make this soup ahead of time?
Prepare through step 4 and refrigerate the broth mixture for up to 2 days. When ready to serve, reheat, add tortellini, and complete the final steps. Stir in cream just before serving.
- → What proteins can replace the ground beef?
Ground turkey, Italian sausage, or ground lamb work beautifully. Ground chicken offers a lighter option. Use the same quantity and cook until no longer pink.
- → Can I add more vegetables to this soup?
Absolutely. Diced carrots, zucchini, celery, or bell peppers are excellent additions. Softer vegetables like zucchini go in with the tomatoes; harder ones like carrots should cook with the onion.
- → How should I store leftovers?
Store in airtight containers for up to 3 days in the refrigerator. The tortellini may soften over time. Reheat gently over low heat with a splash of broth to restore texture.