Description
Hearty and comforting Beef Tortellini Soup combines browned ground beef, aromatic vegetables, rich tomato broth, and tender cheese tortellini for a delicious and satisfying meal that comes together in just 30 minutes.
Ingredients
Soup Ingredients
- 1 tablespoon olive oil
- 16 ounces ground beef
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 small onion, diced
- 2 garlic cloves, minced
- 2 tablespoons tomato paste
- 4 cups beef broth
- 28 ounces canned petite diced tomatoes
- 1/2 teaspoon dried basil
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon dried oregano
- 9-10 ounces refrigerated cheese tortellini, uncooked
Instructions
- Brown the Beef: In a stock pot over medium heat, add olive oil. Once heated, add ground beef and season with salt and pepper. Spread into an even layer and allow to brown undisturbed until brown, crisp edges form. Flip and brown the other side as well.
- Cook Aromatics: Remove beef from pot and set aside. Add diced onion to the pot and cook for 4-5 minutes until translucent. Add minced garlic, stir, and cook for 1 more minute.
- Add Tomato Paste and Liquids: Stir in tomato paste coating the onions and garlic. Then add beef broth, diced tomatoes, red pepper flakes, dried basil, dried oregano, the uncooked tortellini, and the browned ground beef back to the pot. Stir well to combine.
- Simmer the Soup: Bring the soup to a gentle simmer, cover with a lid, and reduce heat to low. Let it simmer until the tortellini are cooked al dente, following the pasta package instructions (usually about 7-9 minutes).
- Serve: Remove the pot from heat. Ladle the soup into bowls and garnish with fresh chopped parsley, if desired. Serve hot and enjoy.
Notes
- For a spicier soup, increase the red pepper flakes to 1/2 teaspoon.
- You can substitute ground turkey or chicken for a leaner option.
- Fresh tortellini can be used but reduce cooking time accordingly.
- Leftover soup stores well refrigerated for up to 3 days.
- Add a handful of fresh spinach or kale towards the end of cooking for added greens.
