Tortellini Beef Soup (Printable)

Ground beef and cheese tortellini combine in a creamy, tomato-rich basil broth for a cozy meal.

# What You'll Need:

→ Meats

01 - 1 lb lean ground beef

→ Vegetables

02 - 1 medium yellow onion, diced
03 - 2 cloves garlic, minced
04 - 1 (14.5 oz) can diced tomatoes, undrained
05 - 2 cups baby spinach (optional)

→ Broth & Dairy

06 - 4 cups low-sodium beef broth
07 - 1 cup heavy cream
08 - 2 tbsp tomato paste

→ Pasta

09 - 10 oz fresh or refrigerated cheese tortellini

→ Herbs & Seasonings

10 - 1 tsp dried basil
11 - 1/2 tsp dried oregano
12 - 1/2 tsp salt, or to taste
13 - 1/4 tsp black pepper
14 - 1/4 tsp crushed red pepper flakes (optional)

→ Garnish

15 - 1/4 cup grated Parmesan cheese
16 - Fresh basil leaves, for serving

# Directions:

01 - In a large pot or Dutch oven over medium heat, brown the ground beef until no longer pink, breaking it up as it cooks. Drain excess fat if needed.
02 - Add diced onion and cook for 3 to 4 minutes until softened. Stir in minced garlic and cook for 1 minute until fragrant.
03 - Mix in tomato paste, diced tomatoes with juices, dried basil, oregano, salt, black pepper, and red pepper flakes. Cook for 2 minutes, stirring frequently.
04 - Pour in beef broth and bring to a gentle boil. Reduce heat and simmer for 10 minutes to blend flavors.
05 - Stir in heavy cream and bring soup back to a gentle simmer.
06 - Add tortellini and cook according to package instructions, typically 4 to 6 minutes, until they float and are tender.
07 - If using, stir in baby spinach and cook just until wilted, about 1 minute.
08 - Taste and adjust salt and pepper as needed.
09 - Ladle soup into bowls and garnish with grated Parmesan cheese and fresh basil leaves.

# Expert Tips:

01 -
  • It comes together in under an hour with ingredients you probably have on hand.
  • The cream and cheese tortellini make it feel luxurious without being fussy.
  • It tastes like someone spent all afternoon cooking, even when you've barely spent thirty minutes.
  • Leftover soup reheats beautifully and actually tastes better the next day.
02 -
  • Never let the cream boil hard after you add it, or it can break and look grainy—gentle heat is the whole point of this step.
  • Add the tortellini last, right before serving if you can help it, because they release starch into the broth and it keeps thickening even after you're done cooking.
  • Taste as you go and build the seasoning gradually instead of all at once—salt tastes different when the soup is cool versus hot.
03 -
  • Brown your beef properly and let it get actual color—that's where half the flavor comes from, and it's the one thing that separates casual soup from something memorable.
  • Don't rush the simmering step after you add the broth; those ten minutes let the spices fully dissolve and mellow out instead of tasting sharp.
Go Back