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Tortellini Soup Recipe

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3.9 from 57 reviews

This hearty and comforting Tortellini Soup combines savory ground beef, tender vegetables, and cheesy tortellini in a flavorful tomato-based broth. Perfect for a cozy lunch or dinner, this soup is packed with nutritious ingredients and fresh herbs to deliver a satisfying meal in under an hour.

Ingredients

Meat and Oil

  • 1 Tbsp olive oil
  • 1 lb. lean ground beef

Vegetables

  • 1 1/2 cups chopped yellow onion
  • 1 cup diced celery
  • 1 cup diced carrots
  • 1 Tbsp minced garlic
  • 2 cups (2 oz) spinach, roughly chopped
  • 3 Tbsp minced fresh parsley

Broth and Tomatoes

  • 3 (14.5 oz) cans low-sodium chicken broth
  • 1 (14.5 oz) can petite diced tomatoes
  • 3 (8 oz) cans tomato sauce

Seasoning

  • 1 Tbsp Italian seasoning
  • Salt, to taste
  • Freshly ground black pepper, to taste

Pasta

  • 1 (9 oz) package cheese tortellini

Instructions

  1. Brown the Beef: Heat olive oil in a large pot over medium-high heat. Crumble in the ground beef and allow it to cook until browned on the bottom, about 3 minutes.
  2. Finish Cooking Beef: Turn and break up the beef into smaller pieces, continuing to cook until it is no longer pink throughout. Remove the beef with a slotted spoon and place it on a paper towel-lined plate. Leave 1 1/2 tablespoons of fat in the pot; if there’s not enough fat, add 1 1/2 tablespoons of olive oil, and drain off any excess fat if necessary.
  3. Sauté Vegetables: Add chopped onions, diced carrots, and celery to the pot. Cook, stirring occasionally, until the vegetables start to soften, about 7 minutes.
  4. Add Garlic: Stir in minced garlic and sauté for an additional 1 minute until fragrant.
  5. Add Broth and Tomatoes: Pour in the low-sodium chicken broth, petite diced tomatoes, tomato sauce, and return the cooked ground beef to the pot. Season with Italian seasoning, salt, and freshly ground black pepper to taste.
  6. Simmer the Soup: Bring the mixture to a simmer, then reduce the heat to medium-low. Cover the pot and let the soup simmer, stirring occasionally, until the vegetables are nearly tender, approximately 15 minutes.
  7. Cook Tortellini: Add the cheese tortellini to the simmering soup and cook according to the package instructions, usually between 4 and 7 minutes, until the pasta is tender.
  8. Add Greens and Herbs: Stir in the roughly chopped spinach and minced fresh parsley. Allow the spinach to wilt slightly, about 1 to 2 minutes. Serve the soup warm for best flavor and comfort.

Notes

  • Use low-sodium chicken broth to better control salt levels in the soup.
  • For a vegetarian version, substitute ground beef with plant-based crumbles and use vegetable broth.
  • If you prefer a thicker soup, let it simmer uncovered for the last 5 minutes to reduce the liquid.
  • Fresh spinach is recommended for vibrant color and nutrition, but baby spinach can be substituted.
  • Adjust Italian seasoning and salt according to your taste preferences.

Find it online: https://justsosavory.com/tortellini-soup-recipe/