Tortellini Soup Recipe
This hearty and comforting Tortellini Soup combines savory ground beef, tender vegetables, and cheesy tortellini in a flavorful tomato-based broth. Perfect for a cozy lunch or dinner, this soup is packed with nutritious ingredients and fresh herbs to deliver a satisfying meal in under an hour.
Ingredients
Instructions
Heat olive oil in a large pot over medium-high heat. Crumble in the ground beef and allow it to cook until browned on the bottom, about 3 minutes.
Turn and break up the beef into smaller pieces, continuing to cook until it is no longer pink throughout. Remove the beef with a slotted spoon and place it on a paper towel-lined plate. Leave 1 1/2 tablespoons of fat in the pot; if there’s not enough fat, add 1 1/2 tablespoons of olive oil, and drain off any excess fat if necessary.
Add chopped onions, diced carrots, and celery to the pot. Cook, stirring occasionally, until the vegetables start to soften, about 7 minutes.
Stir in minced garlic and sauté for an additional 1 minute until fragrant.
Pour in the low-sodium chicken broth, petite diced tomatoes, tomato sauce, and return the cooked ground beef to the pot. Season with Italian seasoning, salt, and freshly ground black pepper to taste.
Bring the mixture to a simmer, then reduce the heat to medium-low. Cover the pot and let the soup simmer, stirring occasionally, until the vegetables are nearly tender, approximately 15 minutes.
Add the cheese tortellini to the simmering soup and cook according to the package instructions, usually between 4 and 7 minutes, until the pasta is tender.
Stir in the roughly chopped spinach and minced fresh parsley. Allow the spinach to wilt slightly, about 1 to 2 minutes. Serve the soup warm for best flavor and comfort.
