Tortellini Soup
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5.0
78 reviews
Excellent
Tortellini Soup
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A hearty, delicious soup made with rich cheese tortellini, browned ground beef, nutritious tomatoes and vegetables, and flavorful herbs. It's one of the coziest, most filling soups you'll make! Makes about 13 cups.
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Ingredients
- 1 Tbsp olive oil
- 1 lb. lean ground beef
- 1 1/2 cups chopped yellow onion
- 1 cup diced celery
- 1 cup diced carrots
- 1 Tbsp minced garlic
- 3 (14.5 oz) cans low-sodium chicken broth
- 1 (14.5 oz) can petite diced tomatoes
- 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 fresh parsley
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
- *If you plan on having leftover soup I highly recommend cooking the tortellini separately:
- Reduce broth to 4 1/4 cups in soup, then cook tortellini in a pot of boiling water separately from soup.
- Toss tortellini with olive oil after draining.
- Store separate from soup in fridge.
- Add to servings separately near end of reheating.
Genuine Reviews
User Reviews
Overall Rating
5.0
78 reviews
Excellent
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