Tortellini soup is the coziest winter meal because the only thing better than soup is a soup with pasta in it! It’s creamy, packed with protein and veggies, and super hearty and filling!
How to Make the Soup
This soup is actually really easy to make so it’s the perfect meal to make in a pinch for dinner! You can even make it ahead of time and just warm it up right before eating. It tastes even better the next day for leftovers!
Sometimes soup can be just an appetizer and not super filling but I love to make my soup recipes more hearty with some protein, carbs, and fat as well as lots of veggies for a balanced meal.
To start off making this recipe, we are going to make a homemade Italian sausage using ground beef. Just add some ground beef to a heated pot over medium-high heat with olive oil and season with salt, garlic powder, onion powder, paprika, Italian seasoning, and red pepper flakes. Break apart the ground beef with a wooden spoon but do not break it up too much so there are some bigger pieces of meat in the soup to resemble crumbed sausage. Once browned, take out of the pot but do not clean the pot because there’s so much flavor in there we do not want to waste.
Now that we made our homemade sausage, it’s time to make the actual soup. Over medium heat, add a bit of lemon juice and butter to deglaze the pot. Make sure to scrape any browned bits in the pot. Then add minced garlic, chopped cherry tomatoes, and tomato paste. If you like onions, you can add diced red or yellow onion at this step. Saute for about 2 to 3 minutes.
To a separate mixing bowl or cup, add half and half and all-purpose flour. Whisk together well. This will help thicken up the soup. Add this mixture to the pot along with chicken broth. Mix together well and it should start to thicken up slowly. Add a bit of cream cheese, chopped sun-dried tomatoes, and parmesan. Mix together well and season with salt and black pepper to taste.
Add the ground beef back in along with the tortellini. I like to use cheese stuffed tortellini but feel free to use your favorite kind. Allow the tortellini to cook for about 5 to 7 minutes or according to package directions until fully cooked.
Finally, add in fresh parsley, basil, and spinach and mix together one last time. Serve with warm crispy bread to enjoy!
Variations to Try
Instead of ground beef, you can also make this with ground turkey for something lighter or if you are just avoiding red meat.
To make this lighter, swap the half and half with whole milk.
Add kale for even more greens or swap the spinach for kale.
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Tortellini Soup
Ingredients
SOUP
- 1 teaspoon lemon juice
- 3 tablespoons unsalted butter
- 3 tablespoons tomato paste
- 1 cup cherry tomatoes, chopped in half
- 1 tablespoon garlic, finely minced
- 2 cups half and half
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 2 tablespoons cream cheese, softened
- 1/4 cup sundried tomatoes, finely chopped
- 1/2 to 3/4 cup grated parmesan, to taste
- salt, to taste
- black pepper, to taste
- 10 to 12 ounces cheese-stuffed tortellini
- 1 tablespoon fresh parsley, finely chopped
- 2 tablespoons fresh basil, chopped
- large handful of spinach, chopped
GROUND BEEF
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 teaspoon red pepper flakes
- 1 1/2 teaspoon Italian seasoning
- 1 1/2 teaspoon paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 teaspoon salt
Instructions
- To a large pot over medium-high heat, add olive oil.
- Once the oil is hot, add ground beef and season with Italian seasoning, paprika, red pepper flakes, onion powder, garlic powder, and salt. Use a wooden spoon to break up the meat into small pieces.
- Mix and cook until the meat is browned and broken up completely.
- Remove the ground beef from the pan and set aside to a plate or bowl.
- To the same pot with the fat from the ground beef, add the lemon juice and butter to deglaze. Scrape the pot with a wooden spoon or rubber spatula.
- Add the garlic, chopped tomatoes, and tomato paste. Saute for 2 to 3 minutes.
- To a separate cup, add the half and half and all-purpose flour and whisk together well.
- Add it to the pot along with the chicken broth and combine it all together.
- Then add the cream cheese, sun-dried tomatoes, and parmesan. Mix together well.
- Season with salt and black pepper to taste.
- Add back in the ground beef and the tortellini. Let it cook for 5 to 6 minutes or according to package directions until the tortellini is softened.
- Finally, add spinach, fresh basil, and fresh parsley and give it one last stir.
- Serve warm in a bowl to enjoy!
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