This 30 minute creamy beef tortellini soup recipe is the ultimate in comfort food. It's loaded with ground beef, tender cheese stuffed pasta, and full of tomato flavor. It's a favorite one pot dinner idea!
If you love Italian inspired dinners, try this baked spinach ricotta ravioli!
Why you'll love it
This is a quick and easy dinner idea that even beginner cooks can make! You just need about 30 minutes and you're done, really. Need another 30 minute dinner idea? Try my Broccoli Cheese Soup!
Made with easy to find fresh and pantry ingredients.
It's a filling meal the whole family will love. Who doesn't love tortellini? We eat it all the time-it's so versatile, and I just love how quickly it cooks. This tomato soup is quite filling and kid friendly! Watch the family gobble it up.
Add some bread and a salad for a delicious well rounded weeknight meal. Buy pre-packaged Caesar salad mix for a quick side dish. They are convenient and taste great. I also like to pick up a loaf of sourdough bread to complete the meal.
Ground Beef - I used 85% lean ground beef for this recipe. I'm also a fan of 90% lean, which is known as ground sirloin. If your meat choice is fatty, you may want to drain the excess. You may want to use Italian sausage or ground turkey in place of beef, if preferred.
Chicken broth - I always recommend the low sodium variety. It has plenty of flavor without overwhelming the soup with saltiness. Chicken broth keeps it lighter in flavor. If you prefer a more robust flavor, try it with beef broth or even vegetable broth will work and still taste delicious!
Tomato paste and whole canned tomatoes - this really bumps the tomato flavor up! You can use tomato sauce/puree in place of paste, but the flavor will not be quite as rich. You can also used canned diced tomatoes instead of whole tomatoes if that's what you have on hand.
Cheese tortellini - this is one of my favorite ingredients! It's so versatile because it can be used in soups, salads and main dishes! I used the refrigerated kind, but frozen will work too. Just adjust the cooking time a smidge to be sure it's fully cooked.
Heat oil in a large dutch oven or soup pot over medium heat. Add beef, onion, and garlic. Cook until meat is browned and onions are softened.
Add tomato paste, cook 2 minutes.
Add broth, tomatoes, bay leaves, and oregano. Bring to a boil then reduce heat and simmer for 10 minutes.
Add tortellini and simmer for 4-6 minutes, or until tortellini are tender but not mushy.
Remove the bay leaves. Stir in heavy cream and heat through.
Stir in parsley and top with cheese if desired.
Use Italian sausage, ground turkey or chicken in place of ground beef. Or try a half sausage and half ground beef. So many options here.
Leave the ground beef out for a vegetarian version. Try baby Bellas or button mushrooms in its place.
If you prefer a chunkier soup, add an entire 20 ounce package of tortellini. Experiment with different varieties.
Use half and half in place of heavy cream for a lighter version. Keep in mind that soup won't be quite as rich and creamy.
This soup is best eaten immediately, however it does store well too. To store: place soup in a tightly covered container and keep in refrigerator for up to 3 days. Reheat in microwave or on the stovetop.
More soup recipes
This Creamy Beef Tortellini Soup is available as a web story- check it out!
Creamy Beef Tortellini Soup
- 1 tablespoon oil
- 1 lb ground beef 85% lean
- 1 cup onion chopped
- Salt and pepper to taste
- 3 garlic cloves mince
- 6 ounce can tomato paste
- 4 cups chicken broth low sodium
- 28 ounce can whole tomatoes drained and chopped
- 2 bay leaves
- 1 teaspoon dried oregano
- 9 ounce package cheese tortellini fresh or frozen
- ⅓ cup heavy cream or half and half
- 2 tablespoon fresh parsley or basil leaves chopped
- Cheese for topping parmesan
- Heat oil in a large dutch oven or soup pot over medium high heat. Add beef, onions, and garlic. Cook until meat is browned and the onions are softened, about 5 minutes. Season with salt and pepper.
- Add tomato paste, cook 2 minutes.
- Add broth, tomatoes, bay leaves, and oregano. Bring to a boil then reduce heat amd simmer for 10 minutes.
- Add tortellini and simmer for 4-6 minutes,or until the tortellini are tender but not mushy.
- Remove the bay leaves. Stir in the heavy cream and heat through.
- Stir in parsley and top with cheese if desired.
I’m italian. You should cook tortellini in stock and strain.Then cover with souce. And definitely no, you can’t store and reheat but eat as soon as they are cooked. Enjoy!
Thanks for the tip on cooking tortellini, Gabry. I'm not Italian, but I am inspired by the food. This dish is a soup, so it wouldn't make sense to strain the liquid. Enjoy!