Creamy Tortellini Beef Soup (Printable Version)
Hearty tortellini with beef, tomatoes, and spinach in a creamy, flavorful broth—perfect for cozy nights.
# What You'll Need:
→ Soup Base
01 -
1 teaspoon freshly squeezed lemon juice
02 -
3 tablespoons unsalted butter
03 -
3 tablespoons tomato paste
04 -
1 cup cherry tomatoes, halved
05 -
1 tablespoon garlic, finely minced
06 -
2 cups half and half (500 ml)
07 -
1/4 cup all-purpose flour (30 g)
08 -
4 cups chicken broth (1 litre)
09 -
2 tablespoons cream cheese, softened
10 -
1/4 cup sun-dried tomatoes, finely chopped
11 -
1/2 to 3/4 cup grated parmesan cheese, to taste (50–75 g)
12 -
Salt, to taste
13 -
Black pepper, to taste
14 -
10 to 12 ounces cheese-stuffed tortellini (280–340 g)
15 -
1 tablespoon fresh parsley, finely chopped
16 -
2 tablespoons fresh basil, chopped
17 -
Large handful of spinach, chopped
→ Ground Beef Mixture
18 -
1 tablespoon olive oil
19 -
1 pound ground beef (450 g)
20 -
1 teaspoon red pepper flakes
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1 1/2 teaspoons Italian seasoning
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1 1/2 teaspoons paprika
23 -
1/2 teaspoon onion powder
24 -
1/2 teaspoon garlic powder
25 -
1 teaspoon salt
# Steps to Follow:
01 -
Heat olive oil in a large pot over medium-high heat. Add ground beef and season with Italian seasoning, paprika, red pepper flakes, onion powder, garlic powder, and salt. Break up the meat with a wooden spoon and cook until browned and crumbly.
02 -
Transfer the browned ground beef to a plate or bowl and set aside, leaving the fat in the pot.
03 -
Add lemon juice and butter to the same pot to deglaze, scraping browned bits with a wooden spoon. Add minced garlic, cherry tomatoes, and tomato paste. Sauté for 2 to 3 minutes until fragrant.
04 -
In a separate cup, whisk together half and half with all-purpose flour until smooth.
05 -
Pour the flour–half and half mixture into the pot, then add chicken broth. Stir to combine. Incorporate cream cheese, sun-dried tomatoes, and grated parmesan; mix thoroughly until well blended.
06 -
Season the soup with salt and black pepper to taste. Return the cooked ground beef to the pot. Add cheese tortellini and cook for 5 to 6 minutes or according to package instructions, until pasta is tender.
07 -
Stir in chopped spinach, fresh basil, and parsley. Let greens wilt and distribute evenly.
08 -
Ladle the soup into bowls and serve warm. Garnish with additional parmesan if desired.
# Additional Notes:
01 -
For best results, use fresh tortellini and add it just before serving to prevent overcooking.