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