Description
This hearty Tortellini Soup combines lean ground beef, fresh vegetables, and cheese-filled tortellini in a flavorful tomato broth, perfect for a comforting and satisfying meal. The soup uses simple ingredients and requires simmering to develop rich flavors, making it an ideal dish for cozy lunches or dinners.
Ingredients
Scale
Meat and Protein
- 1 lb. lean ground beef
Vegetables and Herbs
- 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 Canned Goods
- 3 (14.5 oz) cans low-sodium chicken broth
- 1 (14.5 oz) can petite diced tomatoes
- 3 (8 oz) cans tomato sauce
- 1 Tbsp olive oil
Seasonings
- 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 tablespoons of fat in the pot.
- Sauté vegetables: Add chopped onions, diced celery, and carrots to the pot. Cook until the vegetables start to soften, about 7 minutes. Add minced garlic and cook for an additional minute, stirring frequently to avoid burning.
- Add liquids and seasonings: Pour in the chicken broth, diced tomatoes, tomato sauce, and return the cooked beef to the pot. Season with Italian seasoning, salt, and freshly ground black pepper. Bring the mixture to a simmer, then reduce the heat to medium-low. Cover and cook, stirring occasionally, until vegetables are nearly tender, about 15 minutes.
- Cook tortellini separately (for leftovers): If reserving soup for leftovers, reduce broth quantity to 4 1/4 cups. Cook the tortellini separately in boiling water for 4-7 minutes or according to package instructions. Drain and toss tortellini with a little olive oil to prevent sticking.
- Add tortellini and greens: If serving immediately, add the tortellini directly to the soup during the last 4-7 minutes of cooking. Stir in the spinach and parsley, and cook until the spinach is wilted, about 1 minute.
- Serve: Ladle the hot soup into bowls and serve immediately. Garnish with extra parsley if desired for added freshness and color.
Notes
- For leftovers, cook tortellini separately and add just before serving to prevent it from becoming mushy.
- You can substitute ground turkey or chicken for a leaner option.
- Adjust the amount of Italian seasoning and salt according to your taste preference.
- Adding a sprinkle of grated Parmesan cheese on top adds extra flavor.
- This soup freezes well but store the tortellini separately if you plan to freeze leftovers.
