This Hearty Italian Tortellini Beef Soup is THE perfect meal! It only takes about an hour to make from prep to serving and is oh so delicious! And, it’s not only delicious but also hearty and satisfying.
With Fall right around the corner, we will be gravitating towards hearty soups and stews for supper time. Oh, who am I kidding? I LOVE yummy soups, stews, and chili any time of year. But, I will admit they are more satisfying when the weather is cold and dreary. Whichever side of the fence you are on with that age-old question, you are sure to love this Hearty Italian Tortellini Beef Soup!
This mouth-watering soup is oh so delicious and filling! It is also easy to make and only takes about an hour from prep time to serving, making it great for busy weeknights. And, don’t let that ingredient list scare you off! It is all basic ingredients and spices you more than likely already have in your cupboard 🙂
I also have to mention our yummy Homemade Chicken Noodle Soup! Nothing beats a bowl of homemade chicken soup for warming you up and for cold and sniffles! And, if you love soup as much as I do AND love using your Instant Pot, be sure and check out these Insanely Easy Instant Pot Soup Recipes! Yummy and oh so easy!!
Hearty Italian Tortellini Beef Soup Recipe
Prep Time: 10 Minutes
Cook Time: 50 Minutes
Total: 1 Hour
Ingredients:
2 tablespoons olive oil
1 pound ground beef
1 yellow onion, diced
1 zucchini, diced
2 celery stalks, sliced
2 garlic cloves, minced
1 (14oz) can of diced tomatoes
6 cups of beef broth
2 tablespoon of tomato paste
1 tablespoon paprika
1 tablespoon Italian seasoning
2 teaspoons dried oregano
1 8 oz package of tortellini (frozen or fresh)
1 cup fresh or frozen spinach
Coarse salt and pepper to taste
Fresh parsley and/or Parmesan cheese for topping
How to make this hearty Italian Tortellini Beef Soup:
1. Heat oil in a large pot or Dutch oven. Add in diced celery and diced onion. Saute until onions are soft, about 3-4 minutes. Add in diced zucchini and Italian seasoning and cook another 2-3 minutes. Season with salt and pepper and set aside in a separate dish.
2. In the same pan, crumble the ground beef and cook until browned. Toss in the minced garlic and cook for another minute.
3. Stir back in sautéed vegetables, tomatoes, broth, salt and pepper. Bring to a boil, reduce heat to low, and cover. Let soup simmer for 25-30 minutes.
4. Add in tortellini and spinach and simmer for about 10-13 minutes depending on if using fresh or frozen tortellini, until pasta is tender and cooked through.
5. Serve hot with fresh parsley and shredded Parmesan cheese.
Print this hearty Italian Tortellini Beef Soup recipe!
Hearty Italian Tortellini Beef Soup Recipe
This Hearty Italian Tortellini Beef Soup is THE perfect meal! It only takes about an hour to make from prep to serving and is oh so delicious! And, it's not only delicious but also hearty and satisfying.
Ingredients
- 2 tablespoons olive oil
- 1 pound ground beef
- 1 yellow onion, diced
- 1 zucchini, diced
- 2 celery stalks, sliced
- 2 garlic cloves, minced
- 1 (14oz) can of diced tomatoes
- 6 cups of beef broth
- 2 tablespoon of tomato paste
- 1 tablespoon paprika
- 1 tablespoon Italian seasoning
- 2 teaspoons dried oregano
- 1 8 oz package of tortellini (frozen or fresh)
- 1 cup fresh or frozen spinach
- Coarse salt and pepper to taste
- Fresh parsley and/or Parmesan cheese for topping
Instructions
1. Heat oil in a large pot or Dutch oven. Add in diced celery and diced onion. Saute until onions are soft, about 3-4 minutes. Add in diced zucchini and Italian seasoning and cook another 2-3 minutes. Season with salt and pepper and set aside in a separate dish.
2. In the same pan, crumble the ground beef and cook until browned. Toss in the minced garlic and cook for another minute.
3. Stir back in sautéed vegetables, tomatoes, broth, salt and pepper. Bring to a boil, reduce heat to low, and cover. Let soup simmer for 25-30 minutes.
4. Add in tortellini and spinach and simmer for about 10-13 minutes depending on if using fresh or frozen tortellini, until pasta is tender and cooked through.
5. Serve hot with fresh parsley and shredded Parmesan cheese.
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