Hearty Tortellini Beef Soup (Printable)

A comforting dish combining tender beef, cheese tortellini, and a creamy basil-infused broth for easy meals.

# Ingredient List:

→ 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 - 1/2 tsp dried oregano
12 - 1/2 tsp salt, or to taste
13 - 1/4 tsp black pepper
14 - 1/4 tsp crushed red pepper flakes (optional)

→ Garnish

15 - 1/4 cup grated Parmesan cheese
16 - Fresh basil leaves, for serving

# Steps:

01 - Heat a large pot or Dutch oven over medium heat. Add ground beef and cook, breaking it up, until no longer pink. Drain excess fat as needed.
02 - Add diced onion to the pot and cook for 3 to 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 optional red pepper flakes. Cook while stirring for 2 minutes.
04 - Pour in beef broth and bring the mixture to a gentle boil. Lower heat and simmer for 10 minutes to meld flavors.
05 - Stir in heavy cream and return the soup to a gentle simmer.
06 - Add tortellini and cook according to package directions, generally 4 to 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 modify salt and pepper as desired. Serve hot garnished with grated Parmesan and fresh basil leaves.

# Tips from the Pros:

01 -
  • It comes together faster than you'd expect, which means you can actually make it on a weeknight without stress.
  • The cream softens the tomato's sharpness into something almost luxurious, turning ground beef into something that feels special.
  • It's the kind of soup that tastes even better the next day, making it perfect for meal prep or feeding unexpected visitors.
02 -
  • Don't skip draining the excess fat from the beef because even lean ground beef releases some grease, and that grease will separate from the soup and sit on top if you don't remove it.
  • Add the tortellini at the very last moment if you're making this ahead, because they'll continue to absorb liquid and get mushy even after you turn off the heat.
  • Fresh basil at the end makes a real difference—it brightens everything and reminds you this came from someone's kitchen and not a can.
03 -
  • If your cream curdles when you add it, the broth was too hot—always lower the heat and add cream slowly, stirring constantly, which prevents the temperature shock that causes curdling.
  • Taste the soup before adding the tortellini because once they're in, you can't adjust the seasoning the same way, and they'll absorb some of the salt from the broth.
Go Back