Description
This hearty Tortellini Soup is a comforting blend of tender tortellini, savory ground beef, and fresh vegetables, simmered in a flavorful broth seasoned with Italian herbs. Perfect for a quick weeknight dinner or a cozy weekend meal, it combines rich flavors and bright greens in every spoonful.
Ingredients
Units
Scale
Broth and Vegetables
- 3 (14.5 oz) cans low-sodium chicken broth
- 1 (14.5 oz) can petite diced tomatoes
- 3 (8 oz) cans tomato sauce
- 1 1/2 cups chopped yellow onion
- 1 cup diced celery
- 1 cup diced carrots
- 2 cups fresh spinach, roughly chopped
- 3 Tbsp minced fresh parsley
Meat and Seasonings
- 1 lb. lean ground beef
- 1 Tbsp minced garlic
- 1 Tbsp Italian seasoning
- Salt and freshly ground black pepper, to taste
Pasta and Oil
- 1 (9 oz) package cheese tortellini
- 1 Tbsp olive oil (for cooking and optional tortellini storage)
Instructions
- Brown the beef: Heat 1 tablespoon of olive oil in a large pot over medium-high heat. Add the ground beef and cook, breaking it apart, until browned and cooked through, about 5-7 minutes. Transfer the beef to a paper towel-lined plate, leaving about 1.5 tablespoons of fat in the pot.
- Sauté vegetables: Add chopped onions, carrots, and celery to the pot. Cook until they start to soften, about 7 minutes, stirring occasionally.
- Add garlic and seasonings: Stir in minced garlic and cook for 1 minute. Add Italian seasoning, salt, and pepper, stirring to combine.
- Combine liquids and meat: Pour in chicken broth, diced tomatoes, and tomato sauce. Return the cooked beef to the pot. Bring the mixture to a simmer, then reduce heat to medium-low, cover, and simmer for about 15 minutes until vegetables are nearly tender.
- Cook tortellini: Add tortellini directly to the simmering soup. Cook according to package instructions, about 4-7 minutes, until al dente.
- Add greens and serve: Stir in chopped spinach and parsley. Cook for an additional 2 minutes until greens are wilted. Serve warm.
Notes
- To keep the tortellini from getting mushy for leftovers, cook the pasta separately in boiling water, toss with a little olive oil, and add to each serving when reheating the soup.
- If you prefer a thicker broth, simmer uncovered for a few extra minutes to reduce.
- You can substitute fresh herbs with dried herbs; use 1 teaspoon of dried Italian herbs instead of fresh parsley and Italian seasoning.
Nutrition
- Serving Size: 1 bowl (about 1 1/2 cups)
- Calories: 330 kcal
- Sugar: 8 g
- Sodium: 950 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 6 g
- Protein: 18 g
- Cholesterol: 60 mg
