Save to Pinterest There's nothing quite like a steaming bowl of Tortellini Beef Soup to warm you up on a chilly evening. This Italian-American comfort dish brings together tender cheese tortellini, savory ground beef, and sweet cherry tomatoes in a luxuriously creamy broth. What makes this soup truly special is the harmonious blend of flavors—the richness of the beef, the delicate sweetness of tomatoes, and the satisfying bite of fresh tortellini all swimming in a velvety, herb-infused cream base.
Save to Pinterest The beauty of this soup lies in its simplicity and versatility. Whether you're cooking for a hungry family after a long day or preparing something special for a cozy dinner gathering, this recipe delivers restaurant-quality results with minimal effort. The cherry tomatoes add pops of sweetness and vibrant color, while the fresh spinach brings nutritional value and a lovely contrast to the rich, creamy broth.
Ingredients
- Meats: 400 g (14 oz) ground beef
- Vegetables: 1 medium yellow onion (finely chopped), 2 cloves garlic (minced), 250 g (9 oz) cherry tomatoes (halved), 2 cups baby spinach (optional)
- Pasta: 300 g (10 oz) cheese tortellini (fresh or refrigerated)
- Broth & Dairy: 4 cups (1 L) low-sodium beef broth, 1 cup (240 ml) heavy cream
- Seasonings: 2 tbsp olive oil, 1 tsp dried Italian herbs, ½ tsp crushed red pepper flakes (optional), salt and freshly ground black pepper (to taste)
- Garnish: ¼ cup freshly grated Parmesan cheese, fresh basil or parsley (chopped, optional)
Instructions
- Step 1
- 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
- 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 the cherry tomatoes, Italian herbs, and red pepper flakes. Cook for 3–4 minutes until the tomatoes start to soften.
- Step 4
- Pour in the beef broth and bring to a gentle boil.
- Step 5
- Add the tortellini and cook according to package instructions (usually 4–6 minutes), until just tender.
- Step 6
- 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 with salt and pepper to taste.
- Step 8
- Ladle into bowls and garnish with Parmesan and fresh herbs if desired.
Zusatztipps für die Zubereitung
For the best results, use fresh or refrigerated tortellini rather than frozen, as they hold their texture better in the creamy broth. When browning the ground beef, take your time to break it into small, even pieces for consistent distribution throughout the soup. If you prefer a lighter broth, you can reduce the amount of heavy cream or substitute with half-and-half.
Varianten und Anpassungen
Substitute ground turkey or Italian sausage for the beef if preferred. For extra vegetables, add diced carrots or zucchini in step 2. For a lighter option, use half-and-half instead of heavy cream.
Serviervorschläge
Serve with crusty bread for a complete meal. The soup pairs beautifully with a simple green salad dressed with balsamic vinaigrette, and garlic bread makes an excellent side for soaking up the creamy broth.
Save to Pinterest This Tortellini Beef Soup is more than just a meal—it's a hug in a bowl. The combination of rich, savory elements with fresh vegetables and perfectly cooked pasta creates a satisfying dish that appeals to all ages. Whether you're serving it on a cold winter night or simply craving comfort food, this recipe delivers warmth and flavor in every spoonful. Plus, with leftovers that taste even better the next day, it's an excellent choice for meal prep or busy weeknight dinners.
Ask About This Recipe
- → Can I use frozen tortellini instead of fresh?
Yes, frozen tortellini works perfectly. Add them directly to the boiling broth without thawing and cook for 1-2 minutes longer than package instructions indicate.
- → How can I make this soup ahead of time?
Prepare the soup through step 4, then cool and refrigerate. When ready to serve, reheat the broth, add fresh tortellini, and finish with cream to prevent the pasta from becoming mushy.
- → What can I substitute for heavy cream?
Half-and-half creates a lighter version, while full-fat coconut milk offers a dairy-free alternative. You can also use whole milk thickened with a tablespoon of flour for reduced calories.
- → Can I add other vegetables to this soup?
Absolutely. Diced carrots, celery, zucchini, or bell peppers work wonderfully. Add heartier vegetables like carrots with the onions, and quick-cooking ones like zucchini with the tomatoes.
- → How do I store and reheat leftovers?
Store in an airtight container for up to 3 days. The tortellini will absorb liquid, so add extra broth or water when reheating. Warm gently on the stovetop over medium-low heat to prevent cream separation.
- → Can I use a different type of meat?
Ground turkey, chicken, or Italian sausage are excellent alternatives. Italian sausage adds extra seasoning and flavor depth, while turkey or chicken create a lighter version.