Beef tortellini soup is hearty and flavorful - perfect for a quick weeknight meal. Chunky tomato soup is filled with ground beef, cheese tortellini, and savory herbs.
Beef tortellini soup is one of our favorite weeknight meals. It's filled to the brim with flavor and easy to prepare in a single pot on the stovetop.
Ground beef and cheese tortellini make this chunky tomato soup hearty and filling. A handful of simple kitchen herbs and spices add savory flavor that the entire family will enjoy.
Serve beef tortellini soup any night of the week. It makes a great weeknight meal or cozy dinner during the colder winter months. Serve on its own or with some garlic bread and a side salad to stretch the servings even further.
Ingredients and substitutions
- Beef broth - Can be substituted with chicken broth or vegetable broth. I recommend using a normal broth, not a low sodium variety.
- Refrigerated cheese tortellini - Can be substituted your favorite flavor of tortellini like beef or spinach. Frozen tortellini or dried pasta also work great as a substitute. Consult your pasta's cooking directions for accurate cooking times.
- Petite diced tomatoes - Can be substituted with crushed tomatoes for a less chunky soup.
- Tomato paste - Adds savory flavor and thickens the soup slightly. I don't recommend omitting it from the recipe.
- Ground beef - I recommend using an 85/15 or 90/10 ground beef in this recipe. If using a fattier beef, you may want to drain excess grease from the pan before continuing with the recipe. Half of the ground beef can be substituted with ground pork for added flavor.
- Onion - Adds flavor to your soup. I don't recommend omitting it.
- Olive oil - Can be substituted with your preferred cooking oil.
- Seasoning - Salt, pepper, garlic, red pepper flakes, oregano, and basil add savory flavor to your soup. I don't recommend omitting any of these ingredients. Oregano and basil could be substituted with an equal amount of Italian seasoning if desired.
Tips and tricks
Brown your beef - Browning the ground beef adds significant flavor to the soup. When cooking your beef, let it sit in the pan undisturbed long enough to brown and caramelize on each side. Your ground beef shouldn't be grey and uniform in color.
Tips for browning ground beef - Crumble ground beef into the pan and distribute into an even layer. Allow the beef to cook for several minutes undisturbed. There's no need to poke at it and shift it around in the pan. You'll know your beef is ready when it lifts easily from the pan. If it sticks, it's not ready yet (or your heat is too high).
Cook pasta to al dente - Set a timer and cook your pasta to al dente according to the package cooking directions. Al dente pasta is firm but cooked through with a slight chew.
Frequently asked questions
Leftover soup will keep for 2 to 3 days in a tightly sealed container in the refrigerator.
Leftover soup can be reheated on the stovetop over medium heat until warmed through. Soup can also be reheated in the microwave.
Cooked pasta does not freeze well. If you'd like to make this soup for freezing, then prepare as directed but omit the tortellini. Remove from heat, allow to cool, then store in freezer safe bags or containers. Frozen soup will keep for 4 to 6 months in ideal conditions.
When ready to enjoy, thaw your soup overnight in the refrigerator. Over medium heat, bring your soup to a simmer, add your tortellini and cook to al dente.
Beef Tortellini Soup
- 1 tablespoon olive oil
- 16 ounces ground beef
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 1 small onion, diced
- 2 garlic cloves, minced
- 2 tablespoons tomato paste
- 4 cups beef broth
- 28 ounces canned petite diced tomatoes
- ½ teaspoon dried basil
- ¼ teaspoon red pepper flakes
- ¼ teaspoon dried oregano
- 9-10 ounces refrigerated cheese tortellini, uncooked
- 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 simmer, cover, and reduce heat to low. Simmer until tortellini are cooked through (check your pasta's package directions for cooking times).
- 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.
- Leftovers will keep for 2-3 days in the refrigerator in a sealed container.