Description
This hearty Tortellini Soup combines lean ground beef, fresh vegetables, and cheese tortellini in a flavorful tomato-based broth. Perfect for a comforting family meal, it features nutritious spinach and parsley for added freshness. The recipe involves sautéing, simmering, and optional separate cooking of tortellini for leftovers, ensuring a rich and satisfying dish in about 50 minutes.
Ingredients
Scale
Meat and Protein
- 1 lb. lean ground beef
- 1 (9 oz) package cheese tortellini
Vegetables and Herbs
- 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 Canned Goods
- 3 (14.5 oz) cans low-sodium chicken broth
- 1 (14.5 oz) can petite diced tomatoes
- 3 (8 oz) cans tomato sauce
Oils and Seasonings
- 1 Tbsp olive oil
- 1 Tbsp Italian seasoning
- Salt and freshly ground black pepper to taste
Instructions
- Heat and brown beef: Heat olive oil in a large pot over medium-high heat. Crumble the ground beef into chunks and cook until browned, about 3 minutes. Turn and break up the beef, cooking until no longer pink. Transfer beef to a 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. Cook until the vegetables start to soften, about 7 minutes. Add minced garlic and cook for an additional minute to release its aroma.
- Add liquids and seasonings: Pour in the low-sodium chicken broth, petite diced tomatoes, tomato sauce, and the cooked ground beef. Season the mixture with Italian seasoning, salt, and freshly ground black pepper to taste. Bring the soup to a simmer, then reduce heat to medium-low, cover, and cook while stirring occasionally until the vegetables are nearly tender, about 15 minutes.
- Cook tortellini separately for leftovers: If preparing leftovers, reduce the broth quantity to 4 1/4 cups. Cook the cheese tortellini separately in boiling water for 4 to 7 minutes according to package instructions, then drain and toss with a little olive oil to prevent sticking.
- Add tortellini and greens to soup: If cooking and serving immediately, add the tortellini directly into the soup during the last 4 to 7 minutes of cooking to let it absorb flavors. Stir in the roughly chopped spinach and minced parsley, cooking until wilted, about 1 minute.
- Serve: Ladle the hot soup into bowls and serve immediately. Optionally, garnish with extra fresh parsley to enhance the presentation and flavor.
Notes
- For leftovers, cook tortellini separately and add when reheating to avoid overcooking and mushy texture.
- You can substitute ground turkey or chicken for lean ground beef for a lighter option.
- Adjust seasoning with salt and pepper according to taste preferences, especially if using different broth types.
- For a vegetarian version, omit the ground beef and use vegetable broth instead.
- Fresh spinach can be substituted with kale or Swiss chard for variation.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
