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
Scale
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.
