Hearty soup with tender tortellini, savory beef, and sweet tomatoes in a rich, creamy broth.
# What You'll 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 (optional)
→ 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 (optional)
12 - Salt and freshly ground black pepper, to taste
→ Garnish
13 - ¼ cup freshly grated Parmesan cheese
14 - Fresh basil or parsley, chopped (optional)
# Directions:
01 - Heat olive oil in a large pot over medium heat. Add ground beef and cook, breaking it up with a spoon, until browned, about 5 minutes. Drain excess fat if needed.
02 - Add finely chopped onion and cook for 3 to 4 minutes until softened. Stir in minced garlic and cook for an additional 1 minute until fragrant.
03 - Add halved cherry tomatoes, dried Italian herbs, and red pepper flakes. Cook for 3 to 4 minutes until tomatoes begin to soften.
04 - Pour in beef broth and bring the mixture to a gentle boil.
05 - Add cheese tortellini and cook according to package directions, usually 4 to 6 minutes, until tender.
06 - Reduce heat to low. Stir in heavy cream and baby spinach if using. Simmer gently for 2 to 3 minutes until heated through and spinach wilts.
07 - Adjust seasoning with salt and freshly ground black pepper as desired.
08 - Ladle soup into bowls and garnish with freshly grated Parmesan cheese and chopped fresh herbs if preferred.
