Save Tortellini Beef Soup is the ultimate comfort food that brings together the best of Italian-American cooking in one bowl. This hearty soup features tender cheese-filled tortellini swimming in a rich, creamy beef broth, loaded with savory ground beef and sweet cherry tomatoes. It's the kind of meal that warms you from the inside out on chilly evenings and brings the whole family to the table. The combination of flavors is perfectly balanced—the slight sweetness of tomatoes complements the savory beef, while the fresh tortellini adds a satisfying bite that makes this soup substantial enough to stand on its own as a main course.
Save The beauty of this Tortellini Beef Soup lies in its simplicity and the way fresh tortellini transforms a basic beef soup into something special. Unlike dried pasta that needs extended cooking time, fresh cheese tortellini cooks in just minutes, remaining perfectly tender and plush in the creamy broth. The halved cherry tomatoes burst slightly as they simmer, releasing their juices into the soup and creating natural sweetness that balances the rich, savory beef base. A touch of heavy cream at the end brings everything together into a velvety, comforting bowl of soup that feels like a hug.
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
- 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—fresh pasta maintains a better texture in soup and doesn't become mushy as quickly. When browning the ground beef, take your time to break it into small, even pieces so you get meat in every spoonful. If you prefer a lighter soup, you can skim any excess fat from the top after cooking, or use lean ground beef. The baby spinach is optional but adds lovely color and nutrition; stir it in at the very end just until wilted to preserve its vibrant green color.
Varianten und Anpassungen
This versatile soup welcomes substitutions based on your preferences and what you have on hand. Swap the ground beef for ground turkey, chicken, or Italian sausage for a different flavor profile. Add diced carrots, celery, or zucchini along with the onions for more vegetables. For a lighter version, substitute half-and-half for the heavy cream. Fresh herbs like thyme or rosemary can replace or supplement the dried Italian herbs. You can also use spinach tortellini or whole wheat tortellini for added nutrition.
Serviervorschläge
Serve this Tortellini Beef soup steaming hot in deep bowls, generously sprinkled with freshly grated Parmesan cheese and chopped fresh basil or parsley. A crusty baguette, garlic bread, or warm dinner rolls on the side are perfect for soaking up the creamy broth. A simple green salad with vinaigrette balances the richness of the soup. For a cozy family dinner, pair with a glass of red wine like Chianti or Merlot. This soup makes excellent lunch leftovers—just reheat gently on the stovetop, adding a splash of broth if needed to loosen the consistency.
Save Whether you're feeding a hungry family on a weeknight or craving something comforting on a rainy weekend, Tortellini Beef Soup delivers satisfaction in every spoonful. The combination of creamy broth, tender pasta, and hearty beef creates a symphony of flavors and textures that makes this recipe a new favorite. It's simple enough for beginners yet impressive enough to serve guests, proving that sometimes the most comforting meals are the ones that bring the most joy.
Recipe FAQs
- → Can I make this soup ahead of time?
Yes, you can prepare the base up to 2 days ahead. Add the tortellini and cream when reheating to prevent the pasta from becoming mushy.
- → What can I use instead of heavy cream?
Half-and-half works well for a lighter version. For a dairy-free option, try full-fat coconut milk, though it will slightly alter the flavor profile.
- → Can I freeze this soup?
Freeze without the tortellini and cream. Add fresh tortellini and cream when reheating for the best texture and consistency.
- → How do I prevent the tortellini from getting soggy?
Cook the tortellini separately and add it to individual bowls before ladling the hot soup over. This keeps the pasta perfectly al dente.
- → What protein substitutions work well?
Italian sausage adds extra flavor, ground turkey makes it lighter, or try shredded chicken for a different texture. Adjust seasoning accordingly.
- → Can I add more vegetables?
Diced carrots, celery, zucchini, or bell peppers can be added with the onions. Just ensure they're cut into small, even pieces for consistent cooking.