Tortellini Beef Comfort Soup (Printable)

Savory ground beef and cheese tortellini in a creamy tomato and basil broth for comforting meals.

# What You'll Need:

→ Meats

01 - 1 lb lean ground beef

→ Vegetables

02 - 1 medium yellow onion, diced
03 - 2 cloves garlic, minced
04 - 1 (14.5 oz) can diced tomatoes, undrained
05 - 2 cups baby spinach (optional)

→ Broth & Dairy

06 - 4 cups low-sodium beef broth
07 - 1 cup heavy cream
08 - 2 tbsp tomato paste

→ Pasta

09 - 10 oz fresh or refrigerated cheese tortellini

→ Herbs & Seasonings

10 - 1 tsp dried basil
11 - ½ tsp dried oregano
12 - ½ tsp salt, or to taste
13 - ¼ tsp black pepper
14 - ¼ tsp crushed red pepper flakes (optional)

→ Garnish

15 - ¼ cup grated Parmesan cheese
16 - Fresh basil leaves, for serving

# Directions:

01 - In a large pot over medium heat, cook ground beef until no longer pink, breaking it up during cooking. Drain excess fat if necessary.
02 - Add diced onion and cook for 3–4 minutes until softened. Stir in minced garlic and cook for 1 minute until fragrant.
03 - Mix in tomato paste, diced tomatoes with their juices, dried basil, oregano, salt, black pepper, and red pepper flakes. Cook for 2 minutes, stirring frequently.
04 - Pour in beef broth and bring to a gentle boil. Reduce heat and simmer for 10 minutes to meld flavors.
05 - Stir in heavy cream and return soup to a gentle simmer.
06 - Add tortellini and cook according to package instructions, approximately 4–6 minutes, until they float and are tender.
07 - If using, stir in baby spinach and cook just until wilted, about 1 minute.
08 - Taste the soup and adjust salt and pepper as desired.
09 - Ladle soup into bowls and garnish with grated Parmesan cheese and fresh basil leaves before serving.

# Expert Advice:

01 -
  • It comes together in under an hour, which means weeknight sanity is possible.
  • The cream and basil transform simple ingredients into something that tastes like you spent way more effort than you actually did.
  • It's forgiving enough for beginners but detailed enough to feel restaurant-quality.
02 -
  • Never add the tortellini until you're ready to eat it, because they'll absorb broth and turn mushy if they sit around waiting. If you're making this ahead, add them just before reheating.
  • The cream needs to be added to a simmering soup, not boiling broth, otherwise it can curdle and break into little flecks instead of staying silky.
  • Fresh basil added at the end tastes completely different from dried basil cooked into the broth, so don't skip the garnish thinking they're the same thing.
03 -
  • If the soup seems too thick after sitting overnight, add a splash of broth or water to loosen it back up.
  • Browning the beef properly, until the edges are slightly crusty, gives the whole soup a deeper, more savory foundation that you can taste in every spoonful.
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