If you are craving a soul-warming bowl that combines comforting pasta, hearty ground beef, and fresh garden flavors, this Tortellini Soup with Ground Beef, Vegetables, and Spinach Recipe is an absolute winner. It’s a vibrant, satisfying medley of tender cheese tortellini swimming in a savory broth loaded with seasonal vegetables and leafy spinach. Each spoonful offers a delightful texture and a cozy depth of flavor that feels like a big, flavorful hug from the inside out.
Ingredients You’ll Need
Gathering simple, quality ingredients is the first secret to making this soup shine. Each item brings something special to the bowl—whether it’s the rich, meaty backbone of the ground beef, the fresh brightness of the spinach, or the sweet undertones from the carrots and tomatoes. Together, they create a colorful, tasty harmony.
- Lean ground beef (1 lb): Provides a robust and hearty foundation for the soup.
- Chopped yellow onion (1 1/2 cups): Adds sweetness and depth as it softens.
- Diced celery (1 cup): Offers a mild crunch and refreshing earthiness.
- Diced carrots (1 cup): Give a natural sweetness and lovely color contrast.
- Fresh spinach (2 cups, roughly chopped): Packs in nutrients and a tender, green freshness.
- Minced fresh parsley (3 Tbsp): Brightens flavor and enhances aroma right before serving.
- Minced garlic (1 Tbsp): Brings a warm, savory kick.
- Low-sodium chicken broth (3 cans, 14.5 oz each): Creates a flavorful liquid base without overpowering saltiness.
- Petite diced tomatoes (1 can, 14.5 oz): Adds tang and juiciness to balance the richness.
- Tomato sauce (3 cans, 8 oz each): Thickens and deepens the soup’s tomato presence.
- Olive oil (1 Tbsp): Used to sauté the beef and vegetables, lending richness and a subtle fruitiness.
- Italian seasoning (1 Tbsp): A blend of herbs that imparts classic Mediterranean flavor.
- Salt and freshly ground black pepper to taste: Essential for bringing all the flavors together.
- Cheese tortellini (1 pkg, 9 oz): The star pasta—pillowy pockets stuffed with luscious cheese for ultimate comfort.
How to Make Tortellini Soup with Ground Beef, Vegetables, and Spinach Recipe
Step 1: Brown the Ground Beef
Start by heating olive oil in a large pot over medium-high heat. Crumble the ground beef into the pot and cook it until it’s beautifully browned and no longer pink, breaking it up with a spoon as it cooks. This step develops rich, savory flavors that become the backbone of the soup. Once browned, transfer the beef to a paper towel-lined plate, leaving just a tablespoon and a half of fat in the pot for cooking your veggies.
Step 2: Sauté the Vegetables
Next, toss in the chopped onions, diced celery, and carrots into the flavorful beef drippings. Cook them until their edges soften and aromas start to fill the kitchen—about seven minutes. Adding the minced garlic toward the end and letting it cook for just a minute releases its fragrant essence without burning. This combination creates a fragrant, colorful base that invites you to keep going.
Step 3: Build the Soup Base
Pour in all of the broth from the cans, along with the petite diced tomatoes and tomato sauce. Return the cooked ground beef to the pot, and season everything with Italian seasoning, salt, and pepper. Bring the pot to a gentle simmer and then lower the heat to medium-low, covering and letting it cook for about 15 minutes. This allows the vegetables to meld with the broth, intensifying the flavor in every spoonful.
Step 4: Cooking the Tortellini
An important tip for leftovers: reduce the broth to 4 1/4 cups before storing, and cook the tortellini separately in boiling water for about 4 to 7 minutes according to the package instructions to prevent overcooking. Toss the drained tortellini in a bit of olive oil to keep them from sticking together. For a fresh batch, add the tortellini directly during the last few minutes of simmering.
Step 5: Add Spinach and Parsley
Just before finishing, stir the roughly chopped spinach and minced fresh parsley into the hot soup. They will wilt quickly, adding vibrant color and fresh, leafy nuance. This final addition brightens the entire soup, balancing all the warm, rich flavors that have developed.
Step 6: Serve and Enjoy!
Ladle the steaming soup into bowls, perhaps adding an extra sprinkle of fresh parsley on top for a pretty, appetizing finish. Grab your spoon and dive into the magic of this beautiful tortellini soup — it’s the kind of meal that warms your heart as much as your belly.
How to Serve Tortellini Soup with Ground Beef, Vegetables, and Spinach Recipe
Garnishes
A simple handful of fresh parsley or a little grated Parmesan cheese does wonders here — they add freshness and a salty pop respectively. Crushed red pepper flakes also work well if you like a subtle hint of heat to contrast the soul-soothing broth.
Side Dishes
This soup pairs beautifully with crusty artisan bread or garlic breadsticks, perfect for soaking up every last drop. A crisp green salad on the side can add some crunch and a refreshing note to balance the richness of the soup.
Creative Ways to Present
For a fun twist, serve this soup in hollowed-out bread bowls—turning the bread into an edible bowl elevates the experience. Or try topping it with a drizzle of good-quality olive oil and a sprinkle of toasted pine nuts to add a bit of texture and that subtle nutty flavor that complements the ingredients.
Make Ahead and Storage
Storing Leftovers
This soup keeps beautifully in the refrigerator for three to four days. To maintain the best texture, store the tortellini separately if you cooked it beforehand. Keep the broth and vegetables in an airtight container so that the flavors stay fresh and vibrant.
Freezing
While the broth, beef, and vegetables freeze well, tortellini tends to lose its texture once frozen and thawed, so it’s best to freeze the soup without pasta. When reheating, cook fresh tortellini and add it to your warmed soup for that perfect bite.
Reheating
Reheat gently on the stovetop over medium heat until warmed through, adding the pre-cooked or freshly boiled tortellini at the last moment along with fresh spinach and parsley to revive their vibrant flavors and textures.
FAQs
Can I use ground turkey or chicken instead of ground beef?
Absolutely! Both ground turkey and chicken will work well and create a lighter version of the soup. Just brown the meat the same way and adjust the seasoning as needed since poultry can be milder in flavor.
Is there a way to make this soup vegetarian?
Yes, you can skip the ground beef and instead add hearty beans like cannellini or kidney beans for protein. Use vegetable broth in place of chicken broth and consider adding mushrooms for an earthy depth.
Can I use frozen spinach instead of fresh?
Fresh spinach is preferred for its texture and flavor, but if you only have frozen, thaw and drain it well before stirring it into the soup. Add it towards the end as you would with fresh spinach.
How do I prevent the tortellini from getting mushy?
The key is to add tortellini just in the last few minutes of cooking and avoid overcooking. If making leftovers, cook pasta separately and add it fresh at serving time to keep its tender bite intact.
Can I make this soup in a slow cooker?
Definitely! Brown the beef and sauté the vegetables first, then transfer everything to the slow cooker. Cook on low for 4 to 6 hours, and add the tortellini and spinach at the very end for the last 10 minutes.
Final Thoughts
This Tortellini Soup with Ground Beef, Vegetables, and Spinach Recipe is a genuine kitchen superstar, blending nourishing ingredients with simple steps to create a deeply satisfying meal. It’s perfect for cozy nights, family dinners, or anytime you want a bowl of pure comfort. I cannot recommend this recipe enough for anyone who loves hearty, homemade soups with layers of fresh, vibrant flavors. Give it a try—you won’t regret it!
Print
Tortellini Soup with Ground Beef, Vegetables, and Spinach Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 to 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Description
This hearty Tortellini Soup combines lean ground beef, fresh vegetables, and cheese tortellini in a savory tomato-based broth with Italian seasonings. Perfect for a comforting meal, it’s easy to prepare and offers a delicious balance of protein, greens, and pasta.
Ingredients
Main Ingredients
- 1 lb. lean ground beef
- 1 1/2 cups chopped yellow onion
- 1 cup diced celery
- 1 cup diced carrots
- 2 cups (2 oz) spinach, roughly chopped
- 3 Tbsp minced fresh parsley
- 1 Tbsp minced garlic
Broth and Seasonings
- 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 olive oil
- 1 Tbsp Italian seasoning
- Salt and freshly ground black pepper to taste
Pasta
- 1 (9 oz) pkg. cheese tortellini
Instructions
- Brown the Ground Beef: Heat olive oil in a large pot over medium-high heat. Crumble the ground beef into chunks and cook until browned, about 3 minutes. Turn and break up the beef, cooking until no longer pink. Transfer beef to a paper towel-lined plate, leaving about 1 1/2 Tbsp of fat in the pot.
- Sauté Vegetables: Add chopped onions, diced celery, and carrots to the pot. Cook until vegetables start to soften, about 7 minutes. Add minced garlic and cook for an additional minute to release its aroma.
- Add Liquids and Seasonings: Pour in chicken broth, diced tomatoes, tomato sauce, and cooked beef. Season with Italian seasoning, salt, and pepper. Bring to a simmer, then reduce heat to medium-low, cover, and cook, stirring occasionally until vegetables are nearly tender, about 15 minutes.
- Prepare Tortellini for Leftovers (Optional): If reserving soup for leftovers, reduce broth to 4 1/4 cups. Cook tortellini separately in boiling water for 4-7 minutes following package instructions. Drain and toss with a little olive oil to prevent sticking.
- Add Tortellini and Greens: If cooking soup for immediate serving, add tortellini directly to the soup during the last 4-7 minutes of cooking. Stir in spinach and parsley, cooking until wilted, about 1 minute. For leftovers, add tortellini separately when reheating.
- Serve: Ladle hot soup into bowls and serve immediately. Garnish with extra parsley if desired for a fresh finish.
Notes
- When making leftovers, keep tortellini separate to avoid overcooking and mushiness when reheating.
- Use low-sodium chicken broth to control salt levels according to taste.
- Fresh parsley adds brightness, but you can substitute with dried if needed—use about 1 tsp dried parsley instead of fresh.
- For a vegetarian option, omit the ground beef and use vegetable broth instead of chicken broth.
- The soup freezes well but add tortellini fresh when reheating for best texture.
