Description
A hearty and flavorful tortellini soup simmered with ground beef, fresh vegetables, and tender cheese tortellini, perfect for a comforting meal.
Ingredients
Units
Scale
For the Soup
- 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, to taste
- 1 (9 oz) package cheese tortellini
- 2 cups (2 oz) spinach, roughly chopped
- 3 Tbsp minced fresh parsley
Optional - For Separate Tortellini Cooking
- Extra olive oil (for tossing cooked tortellini)
Instructions
- Brown the beef: Heat olive oil in a large pot over medium-high heat. Crumble in the ground beef and cook until browned on the bottom, about 3 minutes.
- Cook the beef: Turn and break up the beef, continuing to cook until no longer pink. Transfer the beef to a paper towel-lined plate, leaving about 1 1/2 Tbsp of fat in the pot. If desired, add 1 1/2 Tbsp olive oil and drain excess fat.
- Sauté vegetables: Add onions, carrots, and celery to the pot. Sauté until starting to soften, about 7 minutes.
- Add garlic and cook: Add minced garlic and sauté for 1 minute, stirring constantly.
- Add liquids and seasonings: Pour in chicken broth, diced tomatoes, tomato sauce, cooked beef, and season with Italian seasoning, salt, and pepper.
- Simmer the soup: Bring the mixture to a boil, then reduce heat to medium-low, cover, and simmer, stirring occasionally, until the vegetables are nearly soft, about 15 minutes.
- Cook tortellini: Add the tortellini directly into the soup and simmer according to package instructions (about 4-7 minutes). Alternatively, cook the tortellini separately in boiling water, toss with olive oil, and add to soup when serving.
- Finish with greens and herbs: Stir in chopped spinach and fresh parsley. Serve warm.
Notes
- For leftovers, cook tortellini separately and add to the soup when reheating to prevent overcooking.
- To intensify flavor, consider adding a splash of red wine or a pinch of red pepper flakes.
- This soup can be customized with other herbs like basil or oregano for different variations.
- Garlic can be adjusted according to personal preference for more or less intensity.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 350 kcal
- Sugar: 8 g
- Sodium: 920 mg
- Fat: 15 g
- Saturated Fat: 4 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 20 g
- Cholesterol: 55 mg
