Creamy Beef Tortellini Soup

Course: Dinner

Cuisine: Italian

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings:

Calories: 325kcal

Author: Nikole Berg

This 30 minute creamy tortellini soup is the ultimate in comfort food. It's loaded with ground beef, tender cheese stuffed pasta, and full of tomato flavor.

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Equipment

5.5 qt. Dutch oven

Ingredients

1 tablespoon oil
1 lb ground beef 85% lean
1 cup onion chopped
Salt and pepper to taste
3 garlic cloves mince
6 ounce can tomato paste
4 cups chicken broth low sodium
28 ounce can whole tomatoes drained and chopped
2 bay leaves
1 teaspoon dried oregano
9 ounce package cheese tortellini fresh or frozen
⅓ cup heavy cream or half and half
2 tablespoon fresh parsley or basil leaves chopped
Cheese for topping parmesan

Instructions

Heat oil in a large dutch oven or soup pot over medium high heat. Add beef, onions, and garlic. Cook until meat is browned and the onions are softened, about 5 minutes. Season with salt and pepper.
Add tomato paste, cook 2 minutes.
Add broth, tomatoes, bay leaves, and oregano. Bring to a boil then reduce heat amd simmer for 10 minutes.
Add tortellini and simmer for 4-6 minutes,or until the tortellini are tender but not mushy.
Remove the bay leaves. Stir in the heavy cream and heat through.
Stir in parsley and top with cheese if desired.

Notes

Use Italian sausage, ground turkey or chicken in place of ground beef. Or try a half sausage and half ground beef. So many options here.

Leave the ground beef out for a vegetarian version. Try baby Bellas or button mushrooms in its place.

If you prefer a chunkier soup, add an entire 20 ounce package of tortellini. Experiment with different varieties.

Use half and half in place of heavy cream for a lighter version. Keep in mind that soup won't be quite as rich and creamy.

This soup is best eaten immediately, however it does store well too. To store: place soup in a tightly covered container and keep in refrigerator for up to 3 days. Reheat in microwave or on the stovetop.

Nutrition