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Tortellini Soup with Ground Beef, Vegetables, and Spinach Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 71 reviews
  • Author: Kimberly
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

Find it online: https://slsrecipes.com/tortellini-soup-with-ground-beef-vegetables-and-spinach-recipe/