If you’re craving pure comfort in a bowl, this easy, hearty Tortellini Soup is the answer. Brimming with tender cheese tortellini, savory ground beef, and a medley of colorful veggies, this soup is as filling as it is cozy—plus it comes together in under an hour. It’s my weeknight go-to for a meal that warms you right down to your toes!
Why You’ll Love This Recipe
- Unbeatable Comfort: Every spoonful of this Tortellini Soup feels like a warm, nostalgic hug—perfect for chilly evenings or when you need some comfort food therapy.
- Fast Yet Flavorful: Dinner is on the table in under an hour, but thanks to the clever mix of Italian seasoning and sautéed veggies, it tastes like it’s been simmering all day.
- One-Pot Wonder: With everything coming together in a single pot, cleanup is a breeze—less time washing dishes, more time savoring your meal.
- Family-Friendly: Picky eaters, veggie lovers, or carb cravers—this soup checks every box, making it a hit with everyone gathered around your table.
Ingredients You’ll Need
The magic of this Tortellini Soup lies in its everyday ingredients, each one adding layers of flavor, texture, and color. A few pantry staples and some fresh produce team up for a soup that feels both robust and refreshingly simple.
- Olive oil: Use this to brown the beef and sauté the veggies, giving your soup a wonderful base of flavor.
- Lean ground beef: Adds heartiness and a savory note that pairs perfectly with the creamy tortellini.
- Yellow onion, celery, and carrots: The classic trio for building rich, aromatic flavor and a tender, colorful base.
- Garlic: Just one tablespoon brings an irresistible warmth and depth.
- Low-sodium chicken broth: The liquid backbone—opt for low-sodium so you can control your own seasoning.
- Petite diced tomatoes: Adds subtle sweetness and a fresh tomato bite without being overpowering.
- Tomato sauce: For a silky, vibrant broth that hugs every cheesy tortellini.
- Italian seasoning: The herb blend that ties everything together, injecting that classic Italian spirit.
- Salt and freshly ground black pepper: Essential for bringing all the flavors to life—taste as you go!
- Cheese tortellini: Star of the show—look for the refrigerated kind for the best texture, but frozen or shelf-stable works in a pinch.
- Spinach: A couple handfuls wilt in beautifully and add bright color (and nutrition) right at the end.
- Fresh parsley: Sprinkled in at the finish for a fresh, herby lift.
Variations
This Tortellini Soup is endlessly flexible—it’s practically begging you to make it your own! Whether you’re working with what’s in your pantry or catering to special diets, these ideas will inspire all sorts of delicious tweaks.
- Swap the Protein: Swap the beef for ground turkey or Italian sausage for a different twist (or make it entirely veggie by just skipping the meat).
- Go Vegetarian: Use vegetable broth and load up on more veggies like zucchini, mushrooms, or bell peppers to make it meat-free but just as hearty.
- Change up the Greens: Baby kale or Swiss chard are fantastic in place of spinach and stand up even better to reheating.
- Tortellini Variety: Try spinach or meat-filled tortellini for a fun flavor spin—there’s no wrong way to go here!
How to Make Tortellini Soup
Step 1: Brown the Beef
Start by heating up your olive oil in a spacious pot over medium-high heat. Add the ground beef in big chunks—this helps get those delicious caramelized bits. Let it sit, undisturbed, just long enough for the bottom to brown, about 3 minutes. Then give it a stir and finish cooking until it’s no longer pink. Scoop the cooked beef out and set aside on a paper towel–lined plate, but make sure you keep about 1 1/2 tablespoons of the fat in the pot for maximum flavor (or add more olive oil if you need to).
Step 2: Sauté the Vegetables
Add your onion, celery, and carrots right into the pot. Sauté them in the reserved fat for about 7 minutes—they should start to soften and pick up all those meaty, savory flavors from the bottom of the pot. Toss in the garlic for the last minute, stirring to avoid burning, and let the fragrance take over your kitchen (trust me, it’s heavenly).
Step 3: Simmer the Broth
With your veggies nicely softened, pour in the chicken broth, diced tomatoes (with their juices), and tomato sauce. Return the browned beef to the pot and sprinkle in your Italian seasoning, plus a generous pinch of salt and pepper. Bring everything to a gentle simmer, then cover and let it bubble on medium-low heat for about 15 minutes—just enough for the flavors to meld and the veggies to get perfectly tender.
Step 4: Cook the Tortellini
Remove the lid and add in your cheese tortellini straight from the package. Simmer as directed on the package—usually 4 to 7 minutes—until the pasta is plump and perfectly al dente. If you’re planning for leftovers, consider cooking the tortellini separately (see tips below for why this extra step is worth it!).
Step 5: Add Greens and Serve
Just before serving, toss in the chopped spinach and parsley. Stir until the spinach is bright green and just wilted. Ladle into big bowls and get ready to tuck in—extra parsley and black pepper on top are always a good call.
Pro Tips for Making Tortellini Soup
- Leftover-Proof Tortellini: For the best texture, cook the tortellini separately if you know you’ll have leftovers, then add it to each bowl just before serving. (Otherwise, it can get a bit mushy as it sits in the broth!)
- Bold Sear, Big Flavor: Let the beef brown without stirring too much at first—those little crispy bits add so much savory goodness to your soup base.
- Veggie Size Matters: Chop your carrots and celery on the smaller side so they soften quickly and you get a little in every bite.
- Greens Timing: Add the spinach at the very end, just before serving, so it stays vibrantly green and never slimy.
How to Serve Tortellini Soup
Garnishes
Give your bowl a finishing touch with a shower of freshly grated Parmesan, a scattering of more chopped parsley, or even a drizzle of good olive oil. A crack of black pepper on top is simply non-negotiable in my house!
Side Dishes
A loaf of crusty toasted bread or soft, fluffy dinner rolls are perfect for dipping into the savory broth. A simple green salad with a tangy vinaigrette adds a refreshing, light counterpoint to the hearty soup.
Creative Ways to Present
For dinner guests, ladle the Tortellini Soup into oversized mugs for a rustic, cozy vibe, or use shallow bowls and nestle a parmesan crisp on top. Family-style in a big Dutch oven at the center of the table is always a showstopper.
Make Ahead and Storage
Storing Leftovers
Cool your leftover soup to room temperature, transfer to airtight containers, and stash in the fridge for up to four days. If you’ve kept the tortellini separate, it’ll stay perfectly plump when reheated.
Freezing
The broth and vegetables freeze beautifully for up to three months, but it’s best to leave the tortellini out and add freshly cooked pasta after thawing—this way, you avoid soggy, waterlogged noodles.
Reheating
Warm the soup gently on the stovetop or in the microwave, adding a splash of extra broth if it’s thickened up. If you’ve stored the tortellini separately, add it in during the last few minutes of reheating so it doesn’t overcook.
FAQs
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Can I make Tortellini Soup vegetarian?
Absolutely! Skip the ground beef and use vegetable broth instead of chicken broth. Pile in extra veggies like mushrooms, zucchini, or bell pepper for texture and flavor. You won’t even miss the meat!
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What’s the best tortellini to use for this soup?
Refrigerated cheese tortellini has the freshest taste and the best texture, but frozen or shelf-stable tortellini also work well—just adjust the simmering time so they don’t get too soft.
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How can I make sure the tortellini doesn’t get mushy in leftovers?
The trick is to cook the tortellini separately and store it apart from the soup. Then, just add the desired amount to each bowl when you reheat—the pasta stays plump and delicious, every time.
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Is Tortellini Soup good for meal prep or freezing?
It’s fantastic for meal prep! Store the soup and tortellini separately in the fridge, and the base freezes well (without the pasta). After thawing, cook fresh tortellini and add it in—easy and just as delicious as day one.
Final Thoughts
There’s just something magical about a pot of Tortellini Soup simmering on the stove—it’s food that really feels like home. I can’t wait for you to try your own twist on this classic. Grab your favorite bowl, share it with people you love, and let those warm, cheesy flavors work their cozy magic!
Print
Tortellini Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Stovetop
- Method: Stovetop
- Cuisine: Italian
Description
A hearty and comforting Tortellini Soup recipe that is packed with ground beef, vegetables, cheese tortellini, and flavorful Italian seasonings. A delicious one-pot meal perfect for a cozy evening at home.
Ingredients
For the Soup:
- 1 Tbsp olive oil
- 1 lb. lean ground beef
- 1 1/2 cups chopped yellow onion
- 1 cup diced celery
- 1 cup diced carrots
- 1 Tbsp minced garlic
- 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 Italian seasoning
- Salt and freshly ground black pepper
- 1 (9 oz) pkg. cheese tortellini
- 2 cups (2 oz) spinach, roughly chopped
- 3 Tbsp minced fresh parsley
Instructions
- Heat olive oil in a large pot over medium-high heat. Crumble in beef in chunks and let cook until browned on bottom, about 3 minutes.
- Turn and break up beef and continue to cook until no longer pink. Transfer beef to a paper towel lined plate while leaving 1 1/2 Tbsp fat in pot (or add 1 1/2 Tbsp olive oil and drain off fat).
- Add onions, carrots, and celery to pot. Saute until starting to soften, about 7 minutes.
- Add garlic and saute 1 minute longer.
- Pour in chicken broth, tomatoes, tomato sauce, cooked beef, and season with Italian seasoning and salt and pepper to taste.
- Bring to a simmer, then reduce heat to medium-low. Cover and simmer, stirring occasionally, until veggies are nearly soft, about 15 minutes.
- Add tortellini and let simmer according to time listed on the package (usually about 4 – 7 minutes).
- Stir in spinach and parsley. Serve warm.
Notes
- If you plan on having leftover soup, it is recommended to cook the tortellini separately. Reduce the broth in the soup and cook tortellini in boiling water. Store tortellini separately from soup in the fridge and add to servings near the end of reheating.
Nutrition
- Serving Size: 1 serving
- Calories: 385 kcal
- Sugar: 7g
- Sodium: 980mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 27g
- Cholesterol: 73mg
