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

Units Scale

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

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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