Beef Tortellini Soup

5 from 4 votes

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.

Prep Time5

Course: Main Dish/Soup

Cuisine: Italian

Keyword: Beef Tortellini Soup

Method: Air Fryer/Stovetop, Crockpot

Servings: servings

Equipment

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

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.

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.

Make Ahead: This soup can be made in a couple of days in advance and reheated when you're ready to serve. In fact, the flavors often improve as they have more time to meld.

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 until they are tender.

Nutrition