Save to Pinterest My neighbor knocked on my door one Thursday evening holding a container of leftover tortellini and asking if I had any ground beef. She'd had a long day and just wanted something warm and filling without much fuss. We threw together what we had, and twenty minutes later, we were sitting at my kitchen table with bowls of the most satisfying soup I'd made in months. It's been my go-to ever since when I need comfort without the wait.
I made this for my brother the week he moved into his first apartment. He had exactly three pots and no idea what to cook, so I walked him through it over speakerphone while unpacking boxes. When he tasted it, he said it reminded him of the kind of meal that makes a new place feel like home. Now he makes it every time someone visits him, and I love that this simple soup became his signature dish.
Ingredients
- Ground beef: I use 400 grams of regular ground beef and just drain off any extra fat after browning, which keeps the soup rich without being greasy.
- Yellow onion: One medium onion, finely chopped, adds sweetness and depth once it softens in the pot.
- Garlic: Two cloves, minced, bring that aromatic warmth you want hitting you the moment you walk into the kitchen.
- Cherry tomatoes: Halving 250 grams of cherry tomatoes gives little bursts of sweetness and acidity that balance the cream beautifully.
- Baby spinach: Two cups are optional, but I toss them in because they wilt down to nothing and add a bit of color and nutrition.
- Cheese tortellini: I use 300 grams of the refrigerated kind because they cook quickly and stay tender without falling apart.
- Beef broth: Four cups of low-sodium broth let you control the salt level, especially once the Parmesan goes in.
- Heavy cream: One cup makes the soup luxuriously creamy, though you can use half-and-half if you want something lighter.
- Olive oil: Two tablespoons are enough to brown the beef and soften the onion without adding heaviness.
- Italian herbs: A teaspoon of dried herbs ties everything together with that familiar, cozy flavor.
- Crushed red pepper flakes: Half a teaspoon adds a gentle warmth, but you can skip it if you're serving kids.
- Salt and black pepper: Season to taste at the end, after the Parmesan, so you don't overdo it.
- Parmesan cheese: A quarter cup, freshly grated, adds a salty, nutty finish that makes each spoonful even better.
- Fresh basil or parsley: A handful of chopped herbs on top adds brightness and makes the bowls look like you put in more effort than you did.
Instructions
- Brown the beef:
- Heat the olive oil in a large pot over medium heat, then add the ground beef and break it up with a wooden spoon. Let it cook for about 5 minutes until it's nicely browned, then drain off any excess fat if the pan looks greasy.
- Soften the onion and garlic:
- Toss in the chopped onion and cook for 3 to 4 minutes until it turns soft and translucent. Stir in the minced garlic and let it cook for just a minute until your kitchen smells amazing.
- Add the tomatoes and seasonings:
- Stir in the halved cherry tomatoes, Italian herbs, and red pepper flakes if you're using them. Cook for another 3 to 4 minutes, letting the tomatoes soften and release their juices.
- Pour in the broth:
- Add the beef broth and bring everything to a gentle boil. This is when the soup starts to come together and the flavors begin to meld.
- Cook the tortellini:
- Drop in the tortellini and cook according to the package instructions, usually around 4 to 6 minutes. They should be tender but not mushy.
- Finish with cream and spinach:
- Lower the heat and stir in the heavy cream and baby spinach. Let it simmer gently for 2 to 3 minutes until the spinach wilts and the soup is heated through.
- Season and serve:
- Taste the soup and add salt and pepper as needed. Ladle it into bowls and top with Parmesan and fresh herbs if you have them on hand.
Save to Pinterest One Sunday, I made a double batch and brought half to a friend who'd just had a baby. She texted me later that night saying it was the first meal she'd eaten sitting down all week. That's when I realized this soup wasn't just easy, it was the kind of thing that shows up for people when they need it most.
Swapping the Protein
I've made this with ground turkey when I wanted something leaner, and it worked beautifully. Italian sausage is another favorite swap, especially the kind with fennel, because it adds a layer of flavor without any extra work. Just remove the casings, crumble it into the pot, and brown it the same way you would the beef.
Adding More Vegetables
If you have carrots or zucchini sitting around, dice them small and toss them in with the onion. They'll soften by the time the broth comes to a boil and bulk up the soup without changing the cooking time. I've also stirred in a handful of frozen peas at the end, and they thawed in the residual heat while adding a pop of sweetness.
Serving Suggestions
This soup feels complete on its own, but I almost always serve it with a hunk of crusty bread for dipping. A simple side salad with lemon vinaigrette cuts through the richness if you want something fresh alongside it.
- Garlic bread turns this into a meal that feels a little more special without much extra effort.
- A sprinkle of extra Parmesan and a drizzle of good olive oil on top takes it from weeknight dinner to something you'd be proud to serve guests.
- Leftovers reheat beautifully on the stovetop with a splash of broth to loosen things up.
Save to Pinterest This soup has become the thing I make when I want to feel taken care of without spending all evening in the kitchen. I hope it does the same for you.
Recipe FAQs
- → Can I use frozen tortellini instead of fresh?
Yes, frozen tortellini works well. Add a few extra minutes to the cooking time, typically 5-7 minutes instead of 4-6 minutes. Stir occasionally to prevent sticking.
- → What can I substitute for heavy cream?
Half-and-half creates a lighter version while maintaining creaminess. You can also use whole milk mixed with a cornstarch slurry, or Greek yogurt stirred in at the end for tanginess.
- → How do I make this soup less creamy?
Reduce the heavy cream to ½ cup or omit it entirely for a brothier consistency. Add more beef broth to maintain volume and adjust seasonings accordingly.
- → Can I make this soup ahead of time?
Prepare the meat and vegetable base up to 2 days ahead. Store separately from the broth. Add tortellini and cream just before serving to prevent the pasta from becoming mushy.
- → What meat alternatives work best?
Ground turkey, Italian sausage, or lamb offer great substitutes. Italian sausage adds extra flavor and eliminates extra seasoning needs. Brown thoroughly before proceeding with the recipe.
- → Is this soup freezer-friendly?
The prepared soup without tortellini and cream freezes well for up to 3 months. Thaw completely, then reheat gently before adding cooked tortellini and fresh cream to maintain texture.