Tortellini Soup
User Reviews
5
Tortellini Soup
Description
This soup starts by browning lean ground beef to develop a rich base flavor, then sautéing aromatic vegetables including onions, celery, and carrots. Garlic adds depth before pouring in chicken broth, diced tomatoes, tomato sauce, and Italian seasoning to create a flavorful broth. After simmering to soften the vegetables, cheese tortellini cooks directly in the broth until tender.
Fresh spinach and parsley stir in just before serving add brightness and color while retaining a delicate texture. The soup is rich and filling with layers of savory and herbaceous notes complemented by the creamy cheese-filled pasta.
For leftovers, tortellini is better cooked separately to prevent excessive softening over time. Store tortellini and soup broth separately in the refrigerator and combine fresh when reheating to maintain pasta texture.
Ingredients
- 1 Tbsp olive oil
- 1 lb. ground beef lean
- 1 1/2 cups chopped yellow onion
- 1 cup diced celery
- 1 cup diced carrot
- 1 Tbsp minced garlic
- 3 (14.5 oz) cans chicken broth low-sodium
- 1 (14.5 oz) can diced tomatoes petite
- 3 (8 oz) cans tomato sauce
- 1 Tbsp Italian seasoning
- salt and freshly ground black pepper
- 1 (9 oz) pkg. cheese tortellini
- 2 cups (2 oz) spinach roughly chopped
- 3 Tbsp minced parsley fresh
Instructions
- Heat olive oil in a large pot over medium-high heat. Crumble in beef in chunks and let cook until browned on bottom, about 3 minutes.
- Turn and break up beef and continue to cook until no longer pink. Transfer beef to a paper towel lined plate while leaving 1 1/2 Tbsp fat in pot (or add 1 1/2 Tbsp olive oil and drain off fat).
- Add onions, carrots, and celery to pot. Saute until starting to soften, about 7 minutes.
- Add garlic and saute 1 minute longer.
- Pour in chicken broth, tomatoes, tomato sauce, cooked beef, and season with Italian seasoning and salt and pepper to taste.
- Bring to a simmer, then reduce heat to medium-low. Cover and simmer, stirring occasionally, until veggies are nearly soft, about 15 minutes.
- Add tortellini (see important note*) and let simmer according to time listed on package (usually about 4 - 7 minutes).
- Stir in spinach and parsley. Serve warm.
Notes
- Cook tortellini separately if you plan to have leftovers to avoid soggy pasta.
- Reduce broth amount slightly when cooking tortellini separately and reheat with soup before serving.
- Toss drained tortellini with olive oil to prevent sticking before storing separately.
User Reviews
Overall Rating
5
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