If you’re craving a comforting, hearty dish that feels like a warm hug in a bowl, this Tortellini Soup Recipe is just what you need. Packed with tender cheese tortellini, savory ground beef, fresh vegetables, and a rich tomato-based broth, this soup balances robust flavors and satisfying textures beautifully. Whether you’re making it for a family dinner or a cozy night in, this recipe is guaranteed to become a fast favorite and a go-to for chilly days.
Ingredients You’ll Need
These ingredients come together in a way that’s simple yet incredibly flavorful. Each item plays a key role, bringing layers of taste, texture, and color, making this soup as vibrant as it is delicious.
- 1 lb. lean ground beef: Adds rich, hearty protein and a savory base to the soup.
- 1 1/2 cups chopped yellow onion: Offers sweetness and depth as it softens.
- 1 cup diced celery: Brings a nice crunch and subtle earthiness.
- 1 cup diced carrots: Adds natural sweetness and vibrant color.
- 2 cups (2 oz) spinach, roughly chopped: A fresh green element packed with nutrients and a mild flavor.
- 3 Tbsp minced fresh parsley: Injects a bright, herbal freshness that lifts the whole soup.
- 1 Tbsp minced garlic: Infuses the broth with aromatic warmth and a subtle kick.
- 3 (14.5 oz) cans low-sodium chicken broth: The flavorful liquid backbone of the soup, keeping it light but savory.
- 1 (14.5 oz) can petite diced tomatoes: Adds juicy tomato chunks for texture and acidity.
- 3 (8 oz) cans tomato sauce: Creates a rich, smooth tomato base with plenty of color.
- 1 Tbsp olive oil: Used for browning beef and sautéing vegetables, enhancing flavor and preventing sticking.
- 1 Tbsp Italian seasoning: A flavorful blend of herbs that ties all the ingredients together wonderfully.
- Salt and freshly ground black pepper to taste: Essential for seasoning and balancing all the flavors.
- 1 (9 oz) pkg. cheese tortellini: Soft, cheesy pasta pockets that make this soup truly comforting and filling.
How to Make Tortellini Soup Recipe
Step 1: Brown the Ground Beef
Start by heating the olive oil in a large pot over medium-high heat. Add the lean ground beef, breaking it into chunks as it cooks. Let it brown nicely for about 3 minutes, then turn and break it up further until it’s no longer pink. This step builds a rich base of flavor with that delicious caramelization. Once done, transfer the beef to a paper towel-lined plate but keep about 1 1/2 tablespoons of the fat in the pot because it will add incredible taste to the veggies later.
Step 2: Sauté the Vegetables
In that reserved beef fat, add your chopped onions, diced celery, and carrots. Cook them until they start to soften, roughly 7 minutes, stirring occasionally so nothing sticks. This slow cooking softens the veggies and brings out their natural sweetness. Toss in the minced garlic and cook for another minute, just until fragrant. Garlic really wakes up the flavor here, so don’t skip it!
Step 3: Add the Broth and Tomatoes
Pour in the chicken broth, petite diced tomatoes, tomato sauce, and return the cooked beef to the pot. Stir everything gently to combine. Season with Italian seasoning, salt, and freshly ground black pepper. Bring the pot to a gentle simmer, then reduce the heat to medium-low. Cover and let it cook, stirring every so often, until the vegetables are almost tender—about 15 minutes. This slow simmer allows all the flavors to meld beautifully.
Step 4: Prepare the Tortellini (Important for Leftovers)
If you plan to save some soup for later, it’s best to cook the tortellini separately to avoid them getting mushy. When you’re ready to serve leftovers, simply reheat the soup and add freshly cooked tortellini for the best texture. To prepare separately, cook the tortellini in boiling water for 4 to 7 minutes according to package instructions, then drain and toss lightly with olive oil so they don’t stick.
Step 5: Add Tortellini and Greens
If you’re serving the soup immediately, add the tortellini directly into the pot during the last 4 to 7 minutes of cooking so they soak up some of the soup’s flavor. Just before serving, stir in the chopped spinach and fresh parsley. Cook for about 1 minute more until the spinach wilts gently, adding a burst of color and freshness to the soup.
Step 6: Serve and Enjoy
Ladle the hot, comforting soup into bowls right away. If you want, sprinkle a bit more fresh parsley on top for an extra pop of color. This soup is best enjoyed fresh and warm, with the tortellini perfectly tender and the broth rich and inviting.
How to Serve Tortellini Soup Recipe
Garnishes
A sprinkle of freshly grated Parmesan cheese or a handful of chopped fresh basil can elevate your bowl to restaurant-quality. A drizzle of good olive oil or a pinch of crushed red pepper flakes offers an extra layer of indulgence if you like a little heat or richness.
Side Dishes
This soup pairs wonderfully with crunchy garlic bread or a warm baguette to soak up every last bit of the flavorful broth. A simple side salad with a tangy vinaigrette can also balance out the richness of the soup, creating a well-rounded meal.
Creative Ways to Present
Serve this Tortellini Soup Recipe in rustic bread bowls for a cozy, shareable experience. You could also top each bowl with a swirl of pesto or a dollop of ricotta for an unexpected creamy surprise. Presentation can really make your soup party-ready or perfect for a casual weeknight feast.
Make Ahead and Storage
Storing Leftovers
After cooling the soup completely, pour it into airtight containers and store it in the refrigerator for up to 3 days. To keep the tortellini from getting mushy, store it separately if possible, and add it freshly cooked when reheating your leftovers.
Freezing
This soup freezes well, but it’s best to freeze the broth, vegetables, and beef mixture alone, without the tortellini. When ready to enjoy, thaw and reheat the soup, then cook and add fresh tortellini for optimal texture.
Reheating
Reheat the soup gently on the stovetop over low to medium heat, stirring occasionally. Add freshly cooked tortellini during the last few minutes to keep them tender and perfect. Avoid microwaving tortellini with the soup to prevent them from turning gummy.
FAQs
Can I substitute the ground beef with something else?
Absolutely! Ground turkey or Italian sausage work great as alternatives. For a vegetarian version, try adding cooked lentils or your favorite beans instead of meat.
What type of tortellini is best for this soup?
Cheese tortellini is the classic choice because it melts beautifully in the broth, but you can also use meat-filled or spinach-filled tortellini depending on your preference.
How spicy is this Tortellini Soup Recipe?
This particular recipe is mild, focusing on savory and herbal flavors. You can easily add crushed red pepper flakes or hot sauce if you like a little heat.
Can I make this soup gluten-free?
Yes! Just swap the regular cheese tortellini for a gluten-free variety. Double-check your broth and seasonings for gluten to keep it safe.
Why should I cook tortellini separately for leftovers?
Cooking tortellini separately prevents it from absorbing too much broth and becoming mushy when storing and reheating the soup. Adding it fresh each time keeps the perfect texture intact.
Final Thoughts
This Tortellini Soup Recipe is a delightful blend of comforting flavors and satisfying textures that will quickly become a staple in your kitchen. It’s simple to make, full of wholesome ingredients, and versatile enough to please the whole family. I’m excited for you to try it and enjoy every flavorful spoonful as much as I do!
Print
Tortellini Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Low Salt
Description
This hearty and comforting Tortellini Soup combines lean ground beef, fresh vegetables, and tender cheese tortellini in a flavorful tomato and chicken broth base. With a blend of Italian seasonings and fresh herbs, this soup is perfect for a satisfying meal any day of the week.
Ingredients
Meat and Vegetables
- 1 lb. lean ground beef
- 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 Sauce
- 3 (14.5 oz) cans low-sodium chicken broth
- 1 (14.5 oz) can petite diced tomatoes
- 3 (8 oz) cans tomato sauce
Other
- 1 Tbsp olive oil
- 1 Tbsp Italian seasoning
- Salt and freshly ground black pepper to taste
- 1 (9 oz) package cheese tortellini
Instructions
- Brown the Beef: Heat olive oil in a large pot over medium-high heat. Add ground beef, breaking into chunks, and cook until browned, about 3 minutes. Turn and break up beef until fully cooked and no longer pink. Remove beef from pot with a slotted spoon and set aside on 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 with the reserved fat. Cook over medium heat until vegetables soften, around 7 minutes. Stir in minced garlic and cook for an additional minute to release its aroma.
- Add Broth and Simmer: Pour in the chicken broth, diced tomatoes, tomato sauce, and return cooked beef to the pot. Season with Italian seasoning, salt, and pepper. Bring mixture to a simmer, then reduce heat to medium-low, cover, and cook while stirring occasionally until vegetables are nearly tender, about 15 minutes.
- Prepare Tortellini (Leftover Instructions): If reserving soup for leftovers, reduce broth to 4 1/4 cups. Cook tortellini separately in boiling water according to package instructions (4-7 minutes), drain, and toss with a bit of olive oil to prevent sticking.
- Add Tortellini and Greens: If serving immediately, add tortellini directly into the simmering soup during the last 4-7 minutes of cooking. Stir in the chopped spinach and minced parsley and cook until spinach wilts, about 1 minute. For leftovers, add tortellini separately when reheating.
- Serve: Ladle the hot soup into bowls and garnish with extra parsley if desired. Serve immediately for best flavor and texture.
Notes
- For leftover soup, keep tortellini separate and add when reheating to prevent overcooking.
- Adjust seasoning with salt and pepper according to taste before serving.
- You can substitute ground turkey or chicken for a leaner protein option.
- For a vegetarian version, omit the ground beef and use vegetable broth instead of chicken broth.
- Fresh spinach can be swapped with kale or Swiss chard if preferred.
