Tortellini Beef Soup

The first time I made this soup, my apartment smelled so incredible that my neighbor actually knocked on my door to ask what I was cooking. It was a rainy Tuesday, and I had randomly thrown together ingredients from my fridge, not expecting much. But there is something magical about how the cherry tomatoes burst in the broth, creating these little pockets of sweetness that balance the rich beef and cream perfectly. Now it is the recipe I text friends when they are having a rough week and need something warm to hold onto.

Last winter my sister came over after a terrible day at work, and I made a double batch of this soup. We sat at the kitchen table in our sweatpants, dipping crusty bread into the creamy broth and talking for hours until the pot was empty. She still messages me every time she makes it now, saying it reminds her of that night when everything felt a little less overwhelming.

Ingredients

• 400 g (14 oz) ground beef: I have learned that slightly fattier beef works better here since it adds richness to the broth without needing extra butter
• 1 medium yellow onion, finely chopped: Take your time chopping these into small, even pieces so they melt into the soup rather than having identifiable onion chunks
• 2 cloves garlic, minced: Fresh garlic makes all the difference here, so please avoid the jarred stuff if you can help it
• 250 g (9 oz) cherry tomatoes, halved: These are the secret ingredient that makes this soup special, their juices create a natural sweetness that balances the cream
• 2 cups baby spinach: Optional but I love how it wilts into the broth and makes me feel slightly virtuous about eating creamy soup
• 300 g (10 oz) cheese tortellini: Fresh refrigerated tortellini cooks up more tender than frozen, but either will work in a pinch
• 4 cups (1 L) low-sodium beef broth: Using low-sodium lets you control the seasoning since the tortellini and Parmesan will add saltiness too
• 1 cup (240 ml) heavy cream: This transforms the broth into something luxurious and restaurant-worthy
• 2 tbsp olive oil: For getting that nice fond on the bottom of the pot when browning the beef
• 1 tsp dried Italian herbs: A simple blend works perfectly here, no need to overthink it
• ½ tsp crushed red pepper flakes: Just a subtle background warmth that wakes up all the other flavors
• Salt and freshly ground black pepper: Taste and adjust at the end since the tortellini and cheese are already salty
• ¼ cup freshly grated Parmesan cheese: Do yourself a favor and buy a wedge to grate yourself, the pre-grated stuff just does not melt the same way
• Fresh basil or parsley, chopped: This bright pop of color and freshness makes each bowl feel finished and special

Instructions

Brown the beef to build flavor:

Heat olive oil in a large pot over medium heat, add the ground beef, and cook until browned while breaking it up with a spoon, about 5 minutes. Drain any excess fat if you prefer, but I often leave a little behind for extra richness.

Soften the aromatics:

Add the chopped onion to the pot and cook for 3 to 4 minutes until translucent and fragrant. Stir in the minced garlic and cook for just 1 minute until you can smell it, being careful not to let it brown.

Add the tomatoes and spices:

Toss in the cherry tomatoes, Italian herbs, and red pepper flakes, cooking for 3 to 4 minutes until the tomatoes start to soften and blister. This step is where the broth starts getting its personality.

Create the soup base:

Pour in the beef broth and bring everything to a gentle boil, using your spoon to scrape up any browned bits stuck to the bottom of the pot.

Cook the tortellini:

Add the tortellini and cook according to package directions, usually 4 to 6 minutes, until just tender. Keep an eye on them because pasta can go from perfect to mushy pretty quickly.

Finish with cream and spinach:

Reduce heat to low, stir in the heavy cream and baby spinach if using, and simmer gently for 2 to 3 minutes until the soup is heated through and the spinach has wilted beautifully into the broth.

Season and serve:

Taste and season with salt and pepper as needed, then ladle into warm bowls and finish with plenty of grated Parmesan and fresh herbs.

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This became my go-to recipe when I moved into my first apartment and needed something that felt like home but did not require fancy equipment or techniques. There is something so grounding about standing at the stove, smelling the onions and garlic soften, knowing you are about to make something that will make people feel taken care of.

Making It Your Own

I have made countless variations of this soup over the years, and that is what I love most about it. Sometimes I swap the beef for Italian sausage when I want something with a little more kick, or use ground turkey for a lighter version. My sister adds diced carrots and celery along with the onions because she likes the extra vegetables, and I have even thrown in zucchini during summer when it is overflowing from the garden. The template stays the same but the soup changes with the seasons and whatever I have on hand.

Serving Suggestions

Crusty bread is absolutely non-negotiable in my house when serving this soup. I usually pick up a baguette or rustic loaf and slice it thick, then run it under the broiler with a little butter and garlic until golden. A simple green salad with a bright vinaigrette cuts through the richness perfectly, and on really cold nights I might pour a glass of the same red wine I used to degenerate the pan if I am feeling fancy. The soup is substantial enough to stand alone, but these sides make it feel like a proper dinner party.

Storage and Reheating

This soup keeps beautifully in the refrigerator for up to four days, though I rarely have it last that long without someone asking for seconds. The flavors actually develop and deepen overnight, making leftovers taste even better than the first serving. When reheating, add a splash of broth or water because the tortellini will continue soaking up liquid. I do not recommend freezing this soup because the cream can separate and the pasta texture changes, though I have done it in a pinch and it was still edible.

• Store in airtight containers and reheat gently over medium-low heat, stirring occasionally
• If the soup seems too thick after refrigeration, thin it with broth rather than water to maintain the flavor
• The tortellini will continue softening in the fridge, so if you know you are meal-prepping, slightly undercook the pasta initially

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There is something so honest and uncomplicated about a bowl of soup that tells you everything will be okay. I hope this recipe finds its way into your regular rotation, the way it has in mine.

Frequently Asked Questions

→ Can I use different pasta instead of tortellini?

Yes, you can substitute tortellini with other small pasta shapes like mini ravioli, gnocchi, or even ditalini. Adjust cooking time accordingly based on pasta type and package instructions.

→ How long does this soup last in the refrigerator?

Store cooled soup in an airtight container for up to 3-4 days. Note that the tortellini may absorb more liquid over time, so you might need to add extra broth when reheating.

→ Can I freeze this soup?

Freezing is possible but the tortellini texture may change slightly. For best results, freeze the soup base without tortellini, then cook fresh tortellini when reheating.

→ What can I substitute for heavy cream?

Half-and-half, whole milk, or coconut milk work as lighter alternatives. For a dairy-free option, use full-fat coconut milk or cashew cream, though the flavor profile will shift slightly.

→ Is this soup spicy?

The red pepper flakes add optional mild heat. Omit them entirely for a family-friendly version, or increase to 1 teaspoon for more spice if desired.

→ Can I make this in a slow cooker?

Brown the beef and onions first, then transfer everything except cream and tortellini to the slow cooker. Cook on low for 4-6 hours, adding tortellini during the last 15-20 minutes and stirring in cream just before serving.