One Pot Beef Tortellini Soup is hearty and flavorful – perfect for a quick weeknight meal. Chunky tomato soup is filled with ground beef, cheese tortellini, and herbs.
This one pot beef tortellini soup can’t be easier to make. Plus, it’s filled to the brim with flavor – all from simple, easy to find ingredients.
Ground beef and cheese tortellini fill this chunky tomato soup. A handful of simple kitchen herbs and spices add Italian flavor.
You’ll love this recipe because it is made in a single pot, making kitchen cleanup a breeze. You’ll want to add this to your weekly dinner lineup, especially in the colder months.
Ingredients and substitutions
Beef broth can be substituted with chicken broth or vegetable broth.
Refrigerated cheese tortellini can be substituted with your favorite flavor of tortellini – sausage or spinach stuffed, for example.
Frozen tortellini or ravioli, or even dried pasta can be used. Consult your pasta’s package directions and follow cooking times for perfectly cooked pasta.
Remember, the more pasta you add to the pot, the more liquid will be absorbed while it cooks. If you’d like to add extra pasta, add additional water as needed to give yourself enough broth.
Browning Your Ground Beef
One step in this recipe helps to add a ton of flavor to your soup. When cooking your ground beef, let it sit in the pan undisturbed long enough to brown and caramelize.
Browning your beef will add tons of flavor without adding any extra ingredients to your recipe. Your ground beef shouldn’t be grey and uniform in color. Sear your beef and it will have a caramelized, rich brown color. That’s what I call flavor.
Simply add your beef to the pan and distribute evenly into a single layer. Allow the beef to cook for several minutes undisturbed. No need to poke and shift it around in the pan, unless you are breaking up larger pieces.
When using a stainless steel pan, you’ll know the beef is ready when it lifts easily from the pan. If it sticks, that’s because it’s not ready or the heat is too high.
One Pot Beef Tortellini Soup
- 1 tablespoon olive oil
- 1 pound ground beef
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 small onion diced
- 2 garlic cloves minced
- 2 tablespoons tomato paste
- 4 cups beef broth
- 28 ounces canned petite diced tomatoes
- 1/2 teaspoon dried basil
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon dried oregano
- 9-10 ounce package refrigerated cheese tortellini
- 1 tablespoon fresh parsley chopped
- In a stock pot over medium heat, add olive oil. Once heated, add ground beef and season with salt and pepper. Distribute into an even layer and allow to brown, undisturbed, until you see brown, crisp edges. Flip over and redistribute, allowing the other side to brown.
- Remove beef from pan and set aside. Add diced onion to pan and cook for 4-5 minutes, or until onion begins to turn translucent. Add garlic, stir, and cook for 1 additional minute.
- Add tomato paste to onions and garlic, stirring to coat. Then, add beef broth, tomatoes, red pepper flakes, basil, oregano, tortellini, and ground beef to pan. Stir to combine.
- Bring to a boil, cover, and reduce heat to low. Simmer until tortellini are cooked through (according to your pasta's package directions).
- Remove from heat, ladle into bowls, and top with fresh chopped parsley before serving.
- Optionally, use half ground beef and half ground pork for additional depth of flavor.
- Refrigerated cheese tortellini can be substituted with frozen tortellini or ravioli, or dried pasta. Follow your pasta’s package directions for cooking times.