Beef Tortellini Soup Recipe
Ingredients:
For the Soup Base:
• 2 tablespoons olive oil (or vegetable oil)
• 1 pound ground beef (preferably lean, 85% lean/15% fat for best flavor and texture)
• 1 medium onion, finely chopped
• 2 medium carrots, peeled and sliced into thin half-moons
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon dried thyme
• 1 bay leaf
• Salt and pepper, to taste
• 4 cups beef broth (low sodium preferred for better control of salt)
• 1 (14.5-ounce) can diced tomatoes (fire-roasted adds a smoky flavor)
• 2 cups water (adjust depending on desired soup consistency)
• 1 tablespoon tomato paste (for richness)
• 1/2 cup red wine (optional, but adds depth of flavor)
• 1 (9-ounce) package cheese tortellini (fresh or frozen)
• 2 cups fresh spinach (or kale, if preferred)
• 1/4 cup freshly grated Parmesan cheese (for garnish)
• Crusty bread (optional, for serving)
Instructions:
Step 1: Brown the Ground Beef
Start by heating a large Dutch oven or soup pot over medium heat. Add the olive oil and let it warm for about 1 minute. Once the oil is hot, add the ground beef in small batches (to avoid overcrowding), breaking it up with a wooden spoon. Cook the beef until it’s fully browned, about 7-10 minutes, stirring occasionally to ensure even cooking.
Scrutiny Tip: For better flavor and texture, don’t rush this step. The beef should get a good sear for depth. If there’s excess fat, drain it off, but leave about a tablespoon in the pot for flavor.
Step 2: Sauté the Vegetables
Add the chopped onions, carrots, and celery to the pot with the browned beef. Sauté for about 5-7 minutes, until the vegetables are tender and the onions are translucent. Stir occasionally to prevent them from sticking to the bottom.
Scrutiny Tip: The sautéing process builds a solid foundation for the soup’s flavor. Don’t skip this step—caramelizing the vegetables slightly brings out their natural sweetness.
Add the minced garlic, oregano, basil, thyme, and bay leaf. Stir to combine and cook for another 1-2 minutes, just until the garlic becomes fragrant. Be careful not to burn the garlic, as it can become bitter quickly.
Step 3: Deglaze the Pot
Pour in the red wine (if using) and scrape up any brown bits from the bottom of the pot using your spoon. The wine will add richness, and deglazing ensures you capture all the flavor from the beef and vegetables.
Scrutiny Tip: Don’t skip the deglazing! That’s where a lot of the flavor is hiding.
If you’re not using wine, you can skip this step and move straight to adding the liquids.
Step 4: Add Broth, Tomatoes, and Tomato Paste
Add the beef broth, diced tomatoes (with their juices), and tomato paste to the pot. Stir to combine and ensure the tomato paste dissolves completely into the liquid. This creates a rich base for your soup.
Scrutiny Tip: Taste your broth at this stage to gauge the seasoning. If you’re using regular sodium beef broth, you may need to adjust the salt later, depending on your preference.
Bring the mixture to a gentle boil over medium-high heat. Once boiling, reduce the heat to low and allow the soup to simmer uncovered for 20-25 minutes. This allows the flavors to meld and the vegetables to soften.
Step 5: Add the Tortellini
Stir in the tortellini and cook according to the package instructions, usually about 3-5 minutes for fresh tortellini or 7-9 minutes for frozen tortellini. Don’t overcook the pasta, as it will continue to cook slightly in the hot broth even after you turn off the heat.
Scrutiny Tip: Stir the soup occasionally to ensure the tortellini doesn’t stick together. Add more water or broth if the soup becomes too thick for your liking.
Step 6: Add Greens and Final Seasoning
Once the tortellini is tender, add the fresh spinach (or kale) and stir until wilted, about 1-2 minutes. Taste the soup at this point and adjust the seasoning with more salt, pepper, or herbs if needed. Remove the bay leaf before serving.
Scrutiny Tip: Fresh greens add a pop of color and a subtle earthy flavor. If you’re using kale, be sure to remove the tough stems before adding it to the soup.
Step 7: Serve and Garnish
Ladle the soup into bowls, making sure to include plenty of beef, vegetables, and tortellini in each serving. Top each bowl with a generous sprinkle of freshly grated Parmesan cheese for extra flavor and creaminess.
Optional: Serve with crusty bread on the side for dipping.
Tips for the Best Beef Tortellini Soup:
1. Quality Ground Beef: Use a good-quality ground beef for the best flavor. If you prefer a leaner option, you can use ground turkey or chicken, but the beef adds a deeper, richer taste.
2. Herbs and Seasonings: Fresh herbs can be substituted for dried ones, but keep in mind the conversion ratio (1 tablespoon fresh = 1 teaspoon dried). Fresh basil, thyme, and oregano will give a more vibrant flavor profile.
3. Tortellini: Fresh tortellini has a more delicate texture, while frozen tortellini can withstand longer cooking times. Choose based on your preference or convenience. You can also use other stuffed pastas, like ravioli, if tortellini isn’t available.
4. Spinach vs. Kale: If you use kale, make sure to remove the stems, as they can be tough. Spinach wilts quickly, so add it towards the end of cooking to preserve its texture.
5. Broth: The quality of the broth will affect the flavor of your soup. For the best taste, opt for low-sodium broth, so you have more control over the final saltiness of the dish. If you don’t have broth, water with a bouillon cube works in a pinch.
6. Freezing and Leftovers: This soup freezes well. Let it cool completely, then store it in an airtight container for up to 3 months. When reheating, you may need to add a little more liquid, as the tortellini will absorb some of the broth.
Enjoy Your Beef Tortellini Soup!
This Beef Tortellini Soup is a rich, comforting meal full of layers of flavor from the beef, vegetables, and herbs, perfectly balanced by the cheesy tortellini. It’s the ultimate cozy dish to serve on a cold day, and it gets even better after a day or two when the flavors continue to develop. Enjoy it with a side of crusty bread for dipping into the delicious broth!