This Tortellini Soup is the ultimate comforting dish you need in your life right now—rich, hearty, and delightfully easy to whip up. It’s one of those meals that wraps you in a warm, culinary hug with every spoonful! The delightful blend of seasoned beef, plump tortellini, and colorful veggies creates a symphony of flavors that make every bite a joyful experience.
Why You’ll Love This Recipe
- Hearty and Filling: This soup is packed with nutritious ingredients, making it a satisfying meal.
- Quick to Make: With just 15 minutes of prep time, this dish fits perfectly into a busy schedule.
- Customizable: Easily adjust the ingredients to suit your taste preferences or dietary needs.
- Comfort in a Bowl: This soup delivers a warm, soothing experience with every spoonful.
Ingredients You’ll Need
Creating this Tortellini Soup is as simple as gathering a few pantry staples and fresh veggies. Each ingredient plays a crucial role—bringing savory depth, vibrant color, or that crave-worthy texture we all love.
- Olive Oil: Adds a rich, fruity flavor and helps brown the beef perfectly.
- Lean Ground Beef: Provides protein and a savory taste base for the soup.
- Yellow Onion: Offers a mild, sweet flavor that deepens as it cooks.
- Celery and Carrots: Add texture and a bit of sweetness, balancing the soup.
- Minced Garlic: Infuses the soup with its pungent, aromatic charm.
- Chicken Broth: Forms the savory liquid base, ensuring richness in every sip.
- Diced Tomatoes and Tomato Sauce: Introduce a tartness that complements the beef.
- Italian Seasoning: A blend of herbs that weaves all flavors together.
- Cheese Tortellini: The heart of the soup, providing delightful cheesy goodness.
- Spinach: Adds a pop of color and nutrition, wilting beautifully into the soup.
- Fresh Parsley: Brings a fresh, herbaceous finish to the dish.
Variations
Embrace your inner chef by adding your own twist! This Tortellini Soup is wonderfully adaptable, whether you’re considering dietary adjustments or ingredient swaps.
- Vegetarian Option: Skip the beef and double up on your favorite beans for a protein-packed alternative.
- Spicier Flair: Add a pinch of red pepper flakes or diced jalapeños for a fiery kick.
- Different Greens: Swap spinach for kale or Swiss chard for a different nutritional profile.
How to Make Tortellini Soup
Step 1: Brown the Beef
Start by heating olive oil in a large pot over medium-high heat. Crumble the ground beef into the pot and let it cook until it’s browned and flavorful, about 3 minutes. Break it up, and cook until no longer pink. Remove it to a paper towel-lined plate, leaving the delightful drippings behind.
Step 2: Sauté the Veggies
In the same pot, toss in the onions, carrots, and celery. Sauté these beauties until they’re starting to soften, around 7 minutes, then add the garlic and let it infuse, another minute or so.
Step 3: Build the Soup
Pour in your chicken broth, tomatoes, sauce, and the browned beef. Season generously with Italian seasoning, salt, and pepper. Let it all simmer, allowing the flavors to meld perfectly while the veggies soften further, about 15 minutes.
Step 4: Add the Tortellini and Finish
Add your tortellini, cooking as per the package instructions, usually 4-7 minutes. Stir in the spinach and parsley just before serving to maintain their fresh, vibrant color and taste. For the best experience, serve the soup warm.
Pro Tips for Making Tortellini Soup
- Browning the Beef: Make sure your pot is hot before adding the beef to get a nice brown crust for more flavor.
- Simmering Success: Keep the soup at a low simmer to allow all the flavors to blend without overcooking the tortellini.
- Timing the Tortellini: Consider cooking the tortellini separately if you plan to have leftovers—this keeps them from getting soggy.
- Ingredient Swaps: Don’t hesitate to use frozen spinach or tortellini if you’re in a pinch; they’re great substitutes.
How to Serve Tortellini Soup
Garnishes
Top your soup with a sprinkle of freshly grated Parmesan cheese or a dollop of pesto for an extra burst of flavor. Fresh basil leaves can also provide a refreshing contrast.
Side Dishes
This Tortellini Soup pairs wonderfully with crusty garlic bread or a mixed greens salad with a tangy vinaigrette. These sides complement the soup’s hearty nature perfectly, making for a well-rounded meal.
Creative Ways to Present
Serve in rustic bowls for a cozy, farmhouse feel. A sprinkle of fresh herbs right before serving adds a touch of elegance, making even a casual meal feel special.
Make Ahead and Storage
Storing Leftovers
Keep leftover soup in an airtight container in the refrigerator for up to three days. Remember to store tortellini separately to maintain their texture.
Freezing
This Tortellini Soup is freezer-friendly! Freeze the soup without tortellini for up to three months. When ready to enjoy, simply add fresh tortellini as you heat it up.
Reheating
Reheat the soup on the stove over medium heat until warmed through, adding the tortellini in the last few minutes of heating. This prevents them from getting too soft.
FAQs
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Can I make Tortellini Soup vegetarian?
Absolutely! Swap the beef with mushrooms or beans, and use vegetable broth in place of chicken broth to create a delicious vegetarian version.
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What can I substitute for spinach in Tortellini Soup?
Kale or Swiss chard are fantastic substitutes. These hearty greens hold up well in the soup and add their own special flavor.
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Can I add more vegetables to the soup?
Of course! Feel free to add vegetables like zucchini or bell peppers for extra nutrition and flavor.
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How can I prevent the tortellini from getting mushy?
Cook the tortellini separately and add them to individual bowls just before serving. This method ensures they remain firm and tasty.
Final Thoughts
Ready to dive into a bowl of warmth and comfort? This Tortellini Soup is more than just a meal; it’s an invitation to relax and enjoy the cozy moments in life. Try it out, and I bet it’ll quickly become a staple in your home, bringing smiles with every spoonful!
Print
Tortellini Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Description
This hearty Tortellini Soup blends tender cheese tortellini, savory ground beef, and a medley of vegetables in a flavorful broth seasoned with Italian herbs. Perfectly comforting and easy to make, this soup is ideal for a quick weeknight meal or a satisfying lunch, offering a balance of rich flavors and wholesome ingredients.
Ingredients
Protein
- 1 lb. lean ground beef
Vegetables
- 1 1/2 cups chopped yellow onion
- 1 cup diced celery
- 1 cup diced carrots
- 2 cups (2 oz) spinach, roughly chopped
- 3 Tbsp minced fresh parsley
- 1 Tbsp minced garlic
Liquids and Cans
- 3 (14.5 oz) cans low-sodium chicken broth
- 1 (14.5 oz) can petite diced tomatoes
- 3 (8 oz) cans tomato sauce
Seasonings and Oils
- 1 Tbsp olive oil
- 1 Tbsp Italian seasoning
- Salt and freshly ground black pepper to taste
Pasta
- 1 (9 oz) pkg. cheese tortellini
Instructions
- Heat and brown beef: Heat olive oil in a large pot over medium-high heat. Crumble the ground beef into chunks and cook until browned, about 3 minutes. Turn and break up the beef, cooking until no longer pink. Transfer beef to a paper towel-lined plate, leaving about 1 1/2 Tbsp of fat in the pot.
- Sauté vegetables: Add chopped onions, diced celery, and carrots to the pot. Cook until vegetables start to soften, about 7 minutes. Add minced garlic and cook for an additional minute.
- Add liquids and seasonings: Pour in the chicken broth, diced tomatoes, tomato sauce, and cooked beef. Season with Italian seasoning, salt, and pepper. Bring to a simmer, then reduce heat to medium-low, cover, and cook, stirring occasionally, until vegetables are nearly tender, about 15 minutes.
- Cook tortellini separately: (Important note for leftovers) Reduce broth to 4 1/4 cups if reserving for leftover soup. Cook tortellini separately in boiling water for about 4-7 minutes according to package instructions. Drain and toss with a little olive oil.
- Add tortellini and greens: If cooking together, add the tortellini directly into the soup during the last 4-7 minutes of cooking. For leftovers, add separately when reheating. Stir in spinach and parsley and cook until wilted, about 1 minute.
- Serve: Ladle the hot soup into bowls and serve immediately, garnished with extra parsley if desired.
Notes
- For better leftovers, cook the tortellini separately and add at serving time to prevent it from becoming mushy.
- Reduce the broth by about half if you prefer a thicker, more concentrated flavor.
- This soup can be made ahead and stored in an airtight container for up to 3 days. Reheat on the stove or microwave, adding tortellini fresh when serving for the best texture.
- Feel free to add other vegetables like zucchini or bell peppers for more variation.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 390 kcal
- Sugar: 8 g
- Sodium: 950 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 5 g
- Protein: 22 g
- Cholesterol: 70 mg
