# What You Need:
→ Meats
01 - 14 oz ground beef
→ Vegetables
02 - 1 medium yellow onion, finely chopped
03 - 2 cloves garlic, minced
04 - 9 oz cherry tomatoes, halved
05 - 2 cups baby spinach
→ Pasta
06 - 10 oz cheese tortellini, fresh or refrigerated
→ Broth & Dairy
07 - 4 cups low-sodium beef broth
08 - 1 cup heavy cream
→ Seasonings
09 - 2 tbsp olive oil
10 - 1 tsp dried Italian herbs
11 - ½ tsp crushed red pepper flakes
12 - Salt and freshly ground black pepper, to taste
→ Garnish
13 - ¼ cup freshly grated Parmesan cheese
14 - Fresh basil or parsley, chopped
# How To Make It:
01 - 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.
02 - Add the chopped onion and cook for 3–4 minutes until soft. Stir in the minced garlic and cook for 1 minute until fragrant.
03 - Add the cherry tomatoes, Italian herbs, and red pepper flakes. Cook for 3–4 minutes until the tomatoes start to soften.
04 - Pour in the beef broth and bring to a gentle boil.
05 - Add the tortellini and cook according to package instructions (usually 4–6 minutes), until just tender.
06 - Reduce heat to low. Stir in the heavy cream and baby spinach. Simmer gently for 2–3 minutes until the soup is heated through and the spinach is wilted.
07 - Season with salt and pepper to taste. Ladle into bowls and garnish with Parmesan and fresh herbs if desired.
