Go Back
–+ servings
A pot of tomato tortellini soup with ground beef, spinach and carrots

Tortellini Soup with Ground Beef

Tortellini soup with ground beef: browned beef, onion, carrots and celery simmered in chicken broth and tomatoes, finished with cheese tortellini, spinach and parsley. Serves 6.
No ratings yet
Print Recipe Pin Recipe

Want This Recipe Later?

We'll send this recipe straight to your inbox.

Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Soup
Cuisine Italian-American
Servings 6 servings
Calories 401 kcal

Ingredients
  

  • 1 tablespoon olive oil
  • 1 pound lean ground beef
  • 1 1/2 cups yellow onion chopped
  • 1 cup celery diced
  • 1 cup carrots diced
  • 1 tablespoon garlic minced
  • 3 cans low-sodium chicken broth 14.5 ounces each
  • 1 can petite diced tomatoes 14.5 ounces
  • 3 cans tomato sauce 8 ounces each
  • 1 tablespoon Italian seasoning
  • salt and black pepper to taste
  • 1 package cheese tortellini 9 ounces, fresh or frozen
  • 2 cups spinach roughly chopped, about 2 ounces
  • 3 tablespoons fresh parsley minced

Instructions
 

  • Heat the olive oil in a large pot over medium-high heat. Crumble in the ground beef in chunks and let it cook until browned on the bottom, about 3 minutes.
  • Turn and break up the beef and keep cooking until it's no longer pink and a food thermometer reads 160°F. Move the beef to a paper towel-lined plate and leave 1 1/2 tablespoons of fat in the pot, or drain the fat and add 1 1/2 tablespoons of olive oil.
  • Add the onion, carrots and celery and sauté until they start to soften, about 7 minutes.
  • Add the garlic and sauté 1 minute longer.
  • Pour in the chicken broth, diced tomatoes and tomato sauce. Return the beef to the pot and season with the Italian seasoning and salt and pepper to taste.
  • Bring to a simmer, then reduce the heat to medium-low. Cover and simmer, stirring occasionally, until the vegetables are nearly soft, about 15 minutes.
  • Add the tortellini and simmer for the time on the package, usually about 4 to 7 minutes, until tender.
  • Stir in the spinach and parsley and serve warm.

Notes

Makes about 13 cups. For leftovers, store the tortellini separately. Refrigerate within 2 hours; eat within 3 to 4 days or freeze the base up to 3 to 4 months. Reheat to a rolling boil.

Nutrition

Serving: 1servingCalories: 401kcalCarbohydrates: 34.8gProtein: 25.9gFat: 18.6gSodium: 1388mgFiber: 6.1gSugar: 10.3g
Keyword beef tortellini soup, cheese tortellini soup, hamburger tortellini soup, tortellini soup with ground beef, tortellini soup with meat