Save to Pinterest There's a Tuesday evening I still think about when my neighbor knocked on the door with that particular knock that means something smells amazing, and it was this soup simmering on my stove. I hadn't planned anything fancy—just grabbed ground beef and some tortellini from the fridge—but somehow those simple ingredients turned into something that made her linger in my kitchen for an extra twenty minutes, bowl in hand. That's when I realized this soup does something special: it feels like comfort and effort at the same time, but honestly takes less than an hour from start to finish.
I made this for my sister during one of those winters where she was stressed and tired, and she called me the next day just to ask if I could write down what I'd done. That bowl seemed to matter more than I expected—not because it was complicated, but because someone needed warming up from the inside out. Now whenever she comes over, this is what she asks for, and I've made it enough times that I can do most of it without thinking, which somehow makes it taste even better.
Ingredients
- Ground beef, 1 lb: Brown it until no pink shows, breaking it up as it cooks so it seasons evenly and creates little flavorful bits throughout the broth.
- Yellow onion, 1 medium diced: The foundation that makes everything taste rounded and complete; don't skip the step of softening it first.
- Garlic, 2 cloves minced: Add it after the onion so it blooms in the heat and releases its perfume into your kitchen.
- Tomato paste, 2 tbsp: This is your umami anchor; let it cook in the pot for a minute to deepen and concentrate its flavor.
- Canned diced tomatoes, 1 can (14.5 oz): Keep the juices—they're liquid gold for building your broth.
- Beef broth, 4 cups: Use low-sodium so you control the salt and taste as you go.
- Heavy cream, 1 cup: This transforms everything into something velvety and warm; add it near the end so it stays smooth.
- Cheese tortellini, 10 oz fresh or refrigerated: The soul of the soup, and they cook in minutes once they hit the liquid.
- Dried basil, 1 tsp and oregano, 1/2 tsp: These two herbs are the Italian backbone; adjust them to your taste because dried herbs vary in strength.
- Salt, 1/2 tsp and black pepper, 1/4 tsp: Start conservative and taste as you finish.
- Red pepper flakes, 1/4 tsp optional: A whisper of heat that makes people reach for another spoonful without knowing why.
- Fresh basil and Parmesan for serving: These finishing touches wake up the whole bowl right before you eat.
- Baby spinach, 2 cups optional: Adds a green moment and a slight mineral quality that balances the cream.
Instructions
- Brown the beef:
- Set your pot over medium heat and add the ground beef, breaking it into small pieces as it cooks and turning golden. This takes about 5 minutes if you keep stirring; drain off excess fat once it's no longer pink.
- Build your base:
- Add the diced onion to the pot and let it soften for 3 to 4 minutes, then stir in the garlic and let it become fragrant—about 1 minute. You're creating the flavor foundation that everything else will rest on.
- Develop the sauce:
- Stir in the tomato paste and let it cook in the meat for a minute or so, then add your canned tomatoes with their juice, basil, oregano, salt, pepper, and red pepper flakes. The mixture should smell warm and herbal.
- Simmer and marry the flavors:
- Pour in your beef broth and bring the soup to a gentle boil, then reduce the heat and let it bubble softly for 10 minutes. This is when the flavors start talking to each other and the broth becomes more than just liquid.
- Cream and finish:
- Stir in the heavy cream and bring the soup back to a gentle simmer—don't let it boil hard or the cream might separate. The color should shift to something warmer and more inviting.
- Add the tortellini:
- Drop in your cheese tortellini and cook according to the package, usually 4 to 6 minutes, until they float to the surface and feel tender when you test one. This is when your kitchen will smell impossibly good.
- Final touches:
- If you're using spinach, stir it in now and let it wilt for about a minute. Taste everything and adjust your salt and pepper—soup is very forgiving about seasoning at the end.
Save to Pinterest What strikes me most about this soup is that it requires almost nothing fancy, yet it delivered comfort to someone who genuinely needed it. That's the kind of recipe worth keeping close.
The Cream Question
I've played with this a lot—sometimes using half-and-half when I want it lighter, sometimes adding a splash more when I want it almost velvet. The cream is what makes this soup feel special and different from a regular tomato broth, but you can absolutely adjust it to how you want your soup to feel. One night I used sour cream out of desperation and it worked too, though it tasted a bit tangier. Find what makes you happy and stick with it.
Stretching It Further
This soup is flexible enough that you can add almost any vegetable you have sitting around—diced zucchini, carrots, bell peppers, even green beans work beautifully and cook into the broth. I've also added white beans when I wanted something more filling, and mushrooms when I wanted something earthier. The base is strong enough to carry whatever you throw at it, which is one reason I make it so often.
Serving and Storing
This soup tastes even better the next day after the flavors have had time to settle and deepen, but store the broth and tortellini separately if you can—add fresh tortellini when you reheat so they don't turn to mush. It keeps beautifully in the refrigerator for three or four days, and freezes well too if you want to make a double batch and save some for a future difficult evening.
- Serve it in wide bowls with crusty Italian bread for soaking up the broth.
- A glass of something red like Chianti next to it makes it feel like an actual dinner, not just soup.
- Fresh basil on top right before eating makes the whole thing taste bright and alive.
Save to Pinterest Make this when someone needs it or when you need it, because it delivers warmth in both directions. That's really all any good recipe needs to do.
Your Questions Answered
- → How long should I cook the tortellini in the broth?
Cook the tortellini for 4 to 6 minutes or until they float and become tender, following package guidelines.
- → Can I add extra vegetables to enhance the dish?
Yes, adding zucchini or carrots works well to boost nutrition and flavor without altering the dish’s character.
- → What can I substitute for heavy cream in the broth?
Half-and-half can be used for a lighter texture while maintaining creamy richness.
- → Is it better to add spinach fresh or cooked?
Fresh spinach should be stirred in near the end and cooked just until wilted to keep its vibrant color and texture.
- → How can I balance the seasoning for best flavor?
Taste the soup after simmering and adjust salt, pepper, and red pepper flakes as needed to suit your preference.
- → What garnishes complement this dish?
Grated Parmesan and fresh basil leaves add depth and a fresh aroma, enhancing the overall experience.