Tortellini Soup

Tortellini 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


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!


Recipe Basics:

This Tortellini Soup combines ground beef, cheese-stuffed tortellini, and a creamy tomato-based broth.

It’s a hearty and flavorful soup that incorporates a variety of spices and ingredients to create a satisfying meal.

Ingredient Substitutions:

You can use frozen tortellini instead of fresh for convenience. Adjust cooking time accordingly.

For a vegetarian version, skip the ground beef and use vegetable broth instead of chicken broth.

Experiment with different types of tortellini fillings like spinach and ricotta or mushroom for added variety.

Cooking Tips:

Brown the ground beef well with the spices to enhance flavor.

Use the fat from the cooked ground beef to sauté the garlic, tomatoes, and tomato paste for a rich base.

Whisk together the half and half with flour before adding to ensure a smooth and creamy texture without lumps.

Flavor Enhancements:

Adjust salt and pepper to taste to balance the flavors.

Fresh herbs like basil and parsley add brightness to the soup. Add them towards the end of cooking for fresh flavor.

Storage and Reheating:

Store leftover soup in an airtight container in the refrigerator. Reheat gently on the stove or in the microwave, adding extra broth if needed.


Customize the spice level by adjusting the amount of red pepper flakes.

Substitute different cheeses like Pecorino Romano or Asiago for a different flavor profile.

Meal Pairing:

Serve this soup with a side salad, crusty bread, or a grilled cheese sandwich for a complete and satisfying meal.

Freezing Tips:

While the soup can be frozen, consider freezing it without the tortellini and add fresh tortellini when reheating to maintain its texture.

Cream Cheese Omission:

For a lighter version, omit the cream cheese. The soup will still be creamy and flavorful with the combination of other cheeses.


Serve the Tortellini Soup warm in a bowl garnished with freshly chopped basil. It’s a comforting dish perfect for cooler days.

Nutrition Information:


Calories: 550 | Protein: 25g | Fat: 35g | Saturated Fat: 15g | Carbohydrates: 35g | Dietary Fiber: 3g | Sugars: 5g | Cholesterol: 100mg | Sodium: 900mg

Frequently Asked Questions:

Can I use frozen tortellini for this soup?

Yes, you can substitute fresh tortellini with frozen.

Adjust the cooking time accordingly, following the package instructions.

Is there a suitable vegetarian option for this soup?

Absolutely! You can omit the ground beef and use vegetable broth instead of chicken broth for a delicious vegetarian tortellini soup.

Can I use other types of tortellini?

Certainly! Feel free to experiment with various tortellini fillings like spinach and ricotta or mushroom to add different flavors to your soup.

How do I store and reheat leftovers?

Store leftover soup in an airtight container in the refrigerator.

Reheat on the stovetop or in the microwave, adding a little extra broth if needed.

Can I make this soup ahead of time?

Yes, you can prepare the soup ahead and store it in the refrigerator.

Add the tortellini and fresh herbs just before serving to maintain their flavors.

Is it possible to make the soup without cream cheese?

If you prefer a lighter version, you can omit the cream cheese.

The soup will still be creamy and flavorful.

Can I use a different type of cheese instead of Parmesan?

Certainly! Pecorino Romano or Asiago are good alternatives to Parmesan if you want to try different cheese flavors.

What should I serve with Tortellini Soup?

This soup is hearty on its own, but you can pair it with a side salad, crusty bread, or even a grilled cheese sandwich for a complete meal.

Can I freeze Tortellini Soup?

While the soup can be frozen, keep in mind that the texture of the tortellini may change slightly upon thawing.

Consider freezing the soup without the tortellini and add it fresh when reheating.

Can I customize the spice level?

Absolutely! Adjust the amount of red pepper flakes to control the spiciness.

If you prefer a milder soup, reduce or omit the red pepper flakes.

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