Tender tortellini, savory ground beef, and cherry tomatoes in a rich, creamy broth. Comforting and ready in 40 minutes.
# What You Need:
→ Meats
01 - 14 oz ground beef
→ Vegetables
02 - 1 medium yellow onion, finely chopped
03 - 2 cloves garlic, minced
04 - 9 oz cherry tomatoes, halved
05 - 2 cups baby spinach (optional)
→ Pasta
06 - 10 oz cheese tortellini (fresh or refrigerated)
→ Broth & Dairy
07 - 4 cups low-sodium beef broth
08 - 1 cup heavy cream
→ Seasonings
09 - 2 tbsp olive oil
10 - 1 tsp dried Italian herbs
11 - ½ tsp crushed red pepper flakes (optional)
12 - Salt and freshly ground black pepper, to taste
→ Garnish
13 - ¼ cup freshly grated Parmesan cheese
14 - Fresh basil or parsley, chopped (optional)
# How-To:
01 - Heat olive oil in a large pot over medium heat. Add the ground beef and cook until browned, breaking it up with a spoon, about 5 minutes. Drain any excess fat if needed.
02 - Add the chopped onion and cook for 3–4 minutes until soft. Stir in the minced garlic and cook for 1 minute until fragrant.
03 - Add the cherry tomatoes, Italian herbs, and red pepper flakes. Cook for 3–4 minutes until the tomatoes start to soften.
04 - Pour in the beef broth and bring to a gentle boil.
05 - Add the tortellini and cook according to package instructions (usually 4–6 minutes), until just tender.
06 - Reduce heat to low. Stir in the heavy cream and baby spinach (if using). Simmer gently for 2–3 minutes until the soup is heated through and the spinach is wilted.
07 - Season with salt and pepper to taste.
08 - Ladle into bowls and garnish with Parmesan and fresh herbs if desired.
