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Tortellini Soup
5 from 78 votes

Tortellini Soup

Tortellini Soup consists of browned ground beef simmered with diced onions, celery, and carrots in a tomato and chicken broth base, seasoned with Italian herbs. Cheese tortellini and chopped spinach are added near the end to provide tenderness and vibrant color. The resulting soup combines savory meat, aromatic vegetables, and tender pasta for a hearty, comforting meal.

Prep Time
15 mins
Cook Time
35 mins
Total Time
50 mins
Servings: 6
Course: Soup
Cuisine: Italian

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

    Cup of Yum
  1. 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.
  2. 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).
  3. Add onions, carrots, and celery to pot. Saute until starting to soften, about 7 minutes.
  4. Add garlic and saute 1 minute longer.
  5. Pour in chicken broth, tomatoes, tomato sauce, cooked beef, and season with Italian seasoning and salt and pepper to taste.
  6. Bring to a simmer, then reduce heat to medium-low. Cover and simmer, stirring occasionally, until veggies are nearly soft, about 15 minutes.
  7. Add tortellini (see important note*) and let simmer according to time listed on package (usually about 4 - 7 minutes).
  8. 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.