Beef Tortellini Soup
Published Oct 09, 2023 Updated Oct 29, 2023
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A tasty, creamy Beef Tortellini Soup recipe that the whole family will love. Made with ground beef, diced tomatoes, onions, beef broth, cream, and tortellini. This flavorful soup is perfect for chilly days or when you’re craving something comforting and hearty. Slow cooker option included.
Table of Contents
What Makes This Recipe Great
This Beef Tortellini Soup is an excellent choice for busy weeknight dinners or anytime you crave a warm, soothing dish that’s sure to please the whole family. This can be made on the stovetop in 30 minutes or throw it in the crockpot before work. Either way, this will result in a dinner the whole family will love. This recipe was inspired by my Low Carb Creamy Taco Soup that is also a family favorite at my house.
Ingredient Notes
Beef Tortellini Soup
- Ground Beef: You can also substitute ground turkey or sausage.
- Garlic Cloves: Mince fresh garlic cloves or use a jar of minced garlic.
- Beef Broth: Use beef broth, bone broth, or beef stock.
- Cream: Either heavy whipping cream or half and half will work great.
- Seasoning: Italian seasoning, salt and pepper.
- Olive Oil: Sub avocado or oil of choice
- Tortellini: Cheese-filled tortellini
- Diced Tomatoes: Petite diced tomatoes or regular. This will depend on preference.
- Tomato Sauce & Paste
- Diced Onions
Full amounts in the recipe card below.
Step By Step
Stovetop
- Brown The Beef: Heat a 5- or 6-quart Dutch oven or large pot over medium-high heat. Add the olive oil, onion, and minced garlic and cook for 2- 3 minutes. Add the beef and cook until brown, Strain the beef and veggies to remove any excess grease.
- Season: Add the dried Italian seasoning, salt, and pepper to the meat mixture. Pour in the beef broth, tomato sauce, diced tomatoes, and tomato paste and stir to combine. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 20-25 minutes, allowing the flavors to meld and the beef to become tender.
- Stir in Heavy Cream: Pour in the heavy cream and stir to combine. Let the soup simmer for an additional 2-3 minutes, allowing it to thicken slightly.
- Add Tortellini: Once the beef is tender, add the cheese-filled tortellini to the simmering soup. Cook them according to the package instructions for the tortellini, usually for about 8-10 minutes or until they’re cooked through and float to the surface.
- Garnish: Top with parmesan cheese and fresh basil. Enjoy!
Crockpot/Slow Cooker
- Heat a large pot over medium heat. Add the olive oil, onion, and minced garlic and cook for 2- 3 minutes. Add the beef and cook until brown, Strain the beef and veggies to remove any excess grease.
- Add the beef along with the seasoning, broth, canned diced tomatoes, tomato sauce, and tomato paste to a crockpot. Stir to combine
- Cover and cook on LOW for 5-6 hours. 20-30 minutes before serving, add the cream and the tortellini. Mix with a spoon to combine. Enjoy!
Mac’s Pro Tip
Expert Tips
- Crockpot: If you want a convenient and time-saving method, use your crockpot.
- Sausage: If you want to change things up, use ground sausage instead of beef. Or if you want even more flavor, use half beef and half sausage.
- Don’t Overcook The Tortellini: Be careful not to overcook the tortellini, as they can become mushy. Follow the package instructions closely and cook them in the soup just until they are tender.
- Make Ahead: This soup can be made a couple days in advance and reheated when you’re ready to serve. In fact, the flavors often improve as they have more time to meld together.
Storage
- Cool It Down: Allow the soup to cool to room temperature after cooking. Leaving it out for too long can promote bacterial growth, so aim to refrigerate it within 2 hours of cooking.
- Refrigerator: Transfer the soup to an airtight container or a large resealable plastic bag. Make sure to remove as much air as possible to prevent freezer burn. Seal the container tightly.
- Freezer: If you want to store the soup for a longer period, you can freeze it. However, creamy soups can change in texture when frozen due to the dairy content. To freeze, transfer the cooled soup to an airtight freezer-safe container or heavy-duty freezer bag. Leave some space for expansion, as liquids expand when frozen. Label the container with the date. Use Within 2-3 Months
- Reheating: When you’re ready to enjoy your leftover soup, reheat it on the stovetop over medium-low heat. Stir frequently to prevent sticking or scorching. You may need to add a bit of additional broth or cream to restore the desired consistency.
FAQs
To prevent the cream from curdling, add it towards the end of cooking and ensure the soup is not boiling when you add it. Simmer the soup gently after adding the cream and avoid high heat.
This soup is a complete meal on its own, but you can serve it with a side of crusty bread, garlic bread, or a simple green salad for a balanced meal.
You can use half-and-half or whole milk for a lighter version of the soup. Keep in mind that the soup will be less creamy but still delicious.
Yes, you can add vegetables like carrots, celery, or spinach to add more nutrition and flavor. Sauté them along with the onions and garlic before adding the broth.
Cheese-filled tortellini is the classic choice, but you can experiment with different fillings like spinach and ricotta or mushroom for example.
If your soup is too thin, you can thicken it by making a slurry of equal parts flour and cold water, then slowly stirring it into the simmering soup until it reaches your desired thickness.
More Soup Recipes
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Beef Tortellini Soup
Ingredients
- 1 1/2 pounds ground beef
- 1 tablespoon olive oil
- 1 medium onion finely chopped
- 3 cloves garlic minced
- 1 1/2 teaspoons Italian seasoning
- Salt and pepper to taste
- 3 1/2 cups beef broth add more if desired
- 1 14.5 oz can diced tomatoes undrained
- 8 oz tomato sauce
- 1 tbsp tomato paste
- 3/4 cup heavy cream
- 9 ounces cheese-filled tortellini
- Grated Parmesan cheese and fresh basil for garnish optional
Instructions
Stovetop
- Brown The Beef: Heat a 5- or 6-quart Dutch oven or large pot over medium-high heat. Add the olive oil, onion, and minced garlic and cook for 2- 3 minutes. Add the beef and cook until brown, Strain the beef and veggies to remove any excess grease.
- Season: Add the dried Italian seasoning, salt, and pepper to the meat mixture. Pour in the beef broth, tomato sauce, diced tomatoes, and tomato paste and stir to combine. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 20-25 minutes, allowing the flavors to meld and the beef to become tender.
- Stir in Heavy Cream: Pour in the heavy cream and stir to combine. Let the soup simmer for an additional 2-3 minutes, allowing it to thicken slightly.
- Add Tortellini: Once the beef is tender, add the cheese-filled tortellini to the simmering soup. Cook them according to the package instructions for the tortellini, usually for about 8-10 minutes or until they're cooked through and float to the surface.
- Garnish: Top with parmesan cheese and fresh basil. Enjoy!
Crockpot/Slow Cooker
- Heat a large pot over medium heat. Add the olive oil, onion, and minced garlic and cook for 2- 3 minutes. Add the beef and cook until brown, Strain the beef and veggies to remove any excess grease.
- Add the beef along with the seasoning, broth, canned diced tomatoes, tomato sauce, and tomato paste to a crockpot. Stir to combine
- Cover and cook on LOW for 5-6 hours. 20-30 minutes before serving, add the cream and the tortellini. Mix with a spoon to combine. Enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Made this last night, it was a hit with the entire family! 2 out of 3 of my kids are picky eaters and even they ate it. Mac’s recipes are always a safe bet around here!
This is so great to hear. Thank you Brittany!
This recipe was delicious and super easy to make. This would go really with some focaccia bread and a salad.
This is so great to hear! Glad you enjoyed
This was a delicious and very hearty soup. I will be making this again in a week or so we gobbled it right up.
This is so awesome to hear. Thank you!
Definitely a staple around our household! I make a double batch to place in freezer for already made up lunches 🤍