Beef Tortellini Soup

Beef tortellini soup is a warm, filling dinner made in one pot. It combines browned ground beef and cheese-filled pasta with a rich, creamy tomato broth. Fresh spinach and hearty vegetables give the dish plenty of texture.

This meal takes about 35 minutes on the stovetop. It relies on standard pantry spices and refrigerated pasta to keep the process straightforward. You can serve it on a cold evening when you want a complete meal without a lot of cleanup.

Why will you love Beef Tortellini Soup?

Browning the beef first builds a savory base flavor for the broth.

Cooking the cherry tomatoes until they break down naturally thickens the soup and adds sweetness.

A quick cornstarch slurry gives the broth enough body to coat the pasta evenly.

Beef Tortellini Soup Ingredients

• Ground beef: An 80/20 blend provides good flavor, but leaner beef works fine. Drain the excess fat before adding the vegetables.

• Cheese tortellini: Refrigerated tortellini cooks faster than dried varieties. You can use spinach or meat-filled tortellini if you prefer.

• Bouillon cubes: These add depth to the broth. You can use a spoonful of beef base instead.

• Heavy cream: Gives the soup a rich texture. Let it come to room temperature briefly so it blends smoothly into the hot broth.

• Spinach: Fresh baby spinach wilts quickly at the end of cooking. Chopped kale is a good alternative, but it needs a few extra minutes to soften.

Exact quantities are in the recipe card below.

How to Make Beef Tortellini Soup

Step 1: Cook the meat and vegetables

Start by browning the ground beef in a large pot. Add the chopped carrots, celery, onion, and garlic. Let the vegetables soften before stirring in the tomatoes and spices.

Step 2: Build the broth

Stir in the tomato paste, followed by the beef broth, water, and bay leaf. Let the mixture simmer so the flavors meld and the carrots become tender.

Step 3: Boil the tortellini

Add the fresh pasta directly to the simmering soup. Cook it until tender, which usually takes just a few minutes.

Step 4: Finish and season

Thicken the soup with a quick cornstarch slurry. Stir in the heavy cream and fresh spinach, then season the broth to your liking before serving.

What to Serve with Beef Tortellini Soup

A slice of crusty bread or garlic toast helps soak up the creamy broth. A simple green salad dressed with vinaigrette balances the richness of the soup.

Helpful Tricks for Beef Tortellini Soup

Food safety: Ground beef must be cooked to a safe internal temperature of 160°F (71°C) as measured by a meat thermometer.

You can use half-and-half instead of heavy cream for a lighter broth.

If you plan to have leftovers, cook the tortellini separately and add it to individual bowls. Pasta left in the soup will absorb the broth and become soft in the fridge.

How to Store and Freeze Beef Tortellini Soup

Store leftover soup in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop over low heat until it reaches 165°F (74°C). Freezing is not recommended because the cream may separate and the tortellini will become mushy.

Beef Tortellini Soup Recipe FAQs

Can I use frozen tortellini?

Yes, frozen tortellini works well. You may need to add a couple of extra minutes to the cooking time in the soup.

How do I keep the pasta from getting soggy?

If you do not plan to eat all the soup right away, boil the tortellini in a separate pot of water. Add a portion of the cooked pasta to each bowl when serving.

Can I make this soup dairy-free?

You can omit the heavy cream and use a dairy-free tortellini alternative, though the broth will be thinner and less rich.

Beef Tortellini Soup

Ground beef and cheese tortellini simmer in a creamy tomato broth with fresh spinach.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Course Soup

Cuisine American

Servings 4 servings

Ingredients

  

• 1 lb ground beef 450 g
• 2 tbsp unsalted butter 30 g
• 1 small yellow onion diced
• 3 cloves garlic minced
• 2 medium carrots sliced
• 2 stalks celery sliced
• 2 cups cherry tomatoes halved, 300 g
• 1 tsp Italian seasoning
• 1 tsp paprika
• 1/2 tsp dried basil
• 1/4 tsp red pepper flakes
• 1 tbsp tomato paste
• 2 beef bouillon cubes
• 4 cups beef broth 945 ml
• 1 cup water 240 ml
• 1 bay leaf
• 19 oz refrigerated cheese tortellini 540 g
• 1.5 tbsp cornstarch
• 2 tbsp cold water
• 1.25 cups heavy cream 300 ml
• 2 cups fresh spinach 60 g
• 1 tbsp brown sugar
• Salt and black pepper to taste
• Grated Parmesan cheese and fresh basil for serving

Instructions

 

• Melt the butter in a large pot over medium heat. Add the ground beef and cook until well browned. Ensure the meat reaches a safe internal temperature of 160°F (71°C). Drain any excess fat from the pot.
• Stir the onion, garlic, carrots, and celery into the beef. Cook for 5 minutes until the vegetables soften.
• Add the cherry tomatoes, Italian seasoning, paprika, dried basil, red pepper flakes, and bouillon cubes. Cook for 6 minutes until the tomatoes soften and release their juices.
• Stir in the tomato paste and cook for 1 minute. Pour in the beef broth and 1 cup (240 ml) of water. Add the bay leaf. Bring the liquid to a boil, then lower the heat and simmer for 10 minutes.
• Add the tortellini to the pot. Cook according to the package directions, usually 5 to 7 minutes.
• In a small bowl, whisk the cornstarch and 2 tablespoons of cold water together. Stir this mixture into the soup and simmer for 2 minutes until the broth thickens slightly.
• Turn the heat to low. Stir in the heavy cream and spinach. Heat gently until the spinach wilts. Remove the bay leaf.
• Taste the soup and season with brown sugar, salt, and black pepper. Serve warm with grated Parmesan and fresh basil.

Notes

Food safety: Ground beef must be cooked to a safe internal temperature of 160°F (71°C) as measured by a meat thermometer.

You can use half-and-half instead of heavy cream for a lighter broth.

If you plan to have leftovers, cook the tortellini separately and add it to individual bowls. Pasta left in the soup will absorb the broth and become soft in the fridge.

Keyword beef tortellini soup, ground beef, Pasta, soup, tortellini