Tortellini Beef Comfort Soup (Print Version)

Tender tortellini and beef meld with tomatoes and cream in a rich, warming broth.

# Components:

→ Meats

01 - 14 oz ground beef

→ Vegetables

02 - 1 medium yellow onion, finely chopped
03 - 2 cloves garlic, minced
04 - 9 oz cherry tomatoes, halved
05 - 2 cups baby spinach (optional)

→ Pasta

06 - 10 oz cheese tortellini (fresh or refrigerated)

→ Broth & Dairy

07 - 4 cups low-sodium beef broth
08 - 1 cup heavy cream

→ Seasonings

09 - 2 tbsp olive oil
10 - 1 tsp dried Italian herbs
11 - ½ tsp crushed red pepper flakes (optional)
12 - Salt and freshly ground black pepper, to taste

→ Garnish

13 - ¼ cup freshly grated Parmesan cheese
14 - Fresh basil or parsley, chopped (optional)

# Directions:

01 - Heat olive oil in a large pot over medium heat. Add ground beef and cook, breaking up with a spoon, until browned, about 5 minutes. Drain excess fat if necessary.
02 - Add chopped onion to the pot and cook for 3 to 4 minutes until softened. Stir in minced garlic and cook for an additional 1 minute until fragrant.
03 - Incorporate cherry tomatoes, dried Italian herbs, and crushed red pepper flakes. Cook for 3 to 4 minutes until tomatoes soften.
04 - Pour in low-sodium beef broth and bring to a gentle boil.
05 - Add cheese tortellini and cook according to package instructions, typically 4 to 6 minutes, until just tender.
06 - Reduce heat to low. Stir in heavy cream and optional baby spinach. Simmer gently for 2 to 3 minutes until heated through and spinach wilts.
07 - Adjust seasoning with salt and black pepper to taste. Serve garnished with freshly grated Parmesan and optional fresh herbs.

# Expert Advice:

01 -
  • It tastes like you spent hours simmering it, but it's honestly ready in forty minutes start to finish.
  • The cream mellows everything into this silky richness that feels fancy without being pretentious.
  • Ground beef does the heavy lifting here—no need for fancy cuts or complicated technique.
02 -
  • Don't crowd the pot when browning the beef—if you do, it steams instead of caramelizing, and you lose that rich, savory depth.
  • Add the cream after you've removed the pot from high heat, or reduce the heat first; cream can break or separate if it goes from cold to boiling too quickly.
  • Taste the broth before you add salt, because low-sodium brands vary wildly and you might not need much seasoning at all.
03 -
  • Buy beef broth in a carton instead of cubes if you can—it tastes cleaner and you have more control over salt content.
  • Don't let the soup boil hard once you add the cream; a gentle simmer keeps everything creamy and prevents any separation or curdling.
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