Save to Pinterest The first time I made this soup, it was actually by accident. I had leftover tortellini sitting in the fridge and some ground beef that needed using, so I just started throwing things into a pot. My roommate walked in midway through and said whatever that was smelled like a Italian grandmothers kitchen. That was five years ago and this soup has been my go-to sick day comfort food, last-minute dinner solution, and the thing I make when friends need cheering up ever since.
Last winter, my sister came over completely wiped from a terrible week at work. I made a double batch and we sat at the counter in our sweatpants, eating bowl after bowl while talking until midnight. She texted me the next morning that it was the first time she had actually relaxed in days. That is when I realized this is not just soup, it is a hug in a bowl.
Ingredients
- Ground beef: Go for something with a bit of fat, like 85/15, because lean beef will make the soup less rich
- Yellow onion: Finely chopped so it almost dissolves into the broth, building that savory foundation
- Garlic: Freshly minced is non-negotiable here, jarred garlic just does not have the same punch
- Cherry tomatoes: They burst slightly as they cook, releasing little pockets of sweetness throughout the soup
- Baby spinach: Totally optional, but it adds nice color and makes you feel slightly virtuous
- Cheese tortellini: Fresh refrigerated ones cook up tender, but frozen works in a pinch
- Beef broth: Low-sodium is crucial because the tortellini and Parmesan bring plenty of salt on their own
- Heavy cream: This transforms the broth into something velvety and luxurious
- Italian herbs: Dried oregano, basil, and thyme work beautifully together
- Red pepper flakes: Just a pinch adds warmth without making it spicy
- Parmesan cheese: Freshly grated melts better than the pre-shredded stuff
Instructions
- Start with the beef base:
- Heat that olive oil in your big soup pot over medium heat and add the ground beef, breaking it up with your wooden spoon. Let it get nicely browned, about 5 minutes, and do not skip draining the excess fat unless you want an oil slick on top.
- Build the aromatics:
- Toss in the chopped onion and cook for 3 to 4 minutes until it is soft and translucent. Add the garlic and stir constantly for just 1 minute until you can smell it, because burned garlic will ruin everything.
- Add tomatoes and herbs:
- Throw in those halved cherry tomatoes along with the Italian herbs and red pepper flakes. Let everything cook together for 3 to 4 minutes until the tomatoes start to soften and look like they want to burst.
- Create the soup base:
- Pour in the beef broth and bring it to a gentle bubble. This is when your kitchen will start smelling incredible.
- Cook the tortellini:
- Add the tortellini and cook according to the package directions, usually just 4 to 6 minutes. You want them tender but not falling apart.
- Finish with cream:
- Turn the heat down to low and stir in the heavy cream and spinach if you are using it. Let it simmer gently for just 2 to 3 minutes until everything is hot and the spinach has wilted into the broth.
- Season and serve:
- Taste it first, then add salt and pepper as needed. Ladle into bowls and shower with freshly grated Parmesan and whatever fresh herbs you have on hand.
Save to Pinterest This soup has become my answer to everything now. Bad day at work, surprise visitors, or just a Tuesday night when I need something that feels like home. It is funny how the simplest meals end up meaning the most.
Make It Your Own
I have played around with this recipe so many times and it is surprisingly forgiving. Sometimes I will add diced carrots and celery with the onions for a classic mirepoix base. Other times, especially in summer, I will throw in some diced zucchini. The soup really does adapt to whatever you have in the crisper drawer.
Serving Suggestions
A crusty baguette or some garlic bread is practically mandatory for soaking up that creamy broth. I have also served it alongside a simple green salad with vinaigrette when I want to pretend I am being healthy. The contrast between the rich soup and crisp salad is actually pretty perfect.
Storage and Reheating
This soup keeps beautifully in the fridge for up to 4 days, though the tortellini will continue to soften. When reheating, do it slowly over low heat and add a splash of broth or water if it looks too thick. I have also frozen it without the tortellini, adding fresh pasta when I reheat it later.
- Let the soup cool completely before storing it
- Reheat on the stove, not the microwave, for the best texture
- The flavors actually get better after a day or two in the fridge
Save to Pinterest There is something deeply satisfying about a soup that comes together this quickly but tastes like it required way more effort than it actually did. That is the kind of cooking magic I am always searching for.
Recipe FAQs
- → Can I use frozen tortellini instead of fresh?
Yes, frozen tortellini works perfectly. Add them directly to the boiling broth without thawing and cook for 1-2 minutes longer than package directions indicate.
- → How do I store leftover soup?
Store in an airtight container in the refrigerator for up to 3 days. The tortellini may absorb some broth, so add extra broth or cream when reheating.
- → Can I make this soup dairy-free?
Replace heavy cream with full-fat coconut milk or cashew cream, and omit the Parmesan cheese. The soup will still be rich and flavorful.
- → What other meats work well in this soup?
Ground turkey, Italian sausage, or crumbled bacon are excellent alternatives. Remove sausage from casings and brown it just like the ground beef.
- → Can I add more vegetables to this soup?
Absolutely. Diced carrots, zucchini, bell peppers, or kale work beautifully. Add heartier vegetables with the onions and leafy greens at the end with the spinach.
- → How can I make this soup lighter?
Use half-and-half or whole milk instead of heavy cream, opt for lean ground beef or turkey, and increase the vegetable content while reducing the pasta portion.