This beef tortellini soup is a cozy, hearty bowl that is loaded with ground beef, cheese tortellini, and plenty of veggies. Onion, celery, garlic, and zucchini cook down with Italian seasoning and tomato paste, then diced tomatoes, bone broth, and carrots and peas turn it into a rich tomato broth. Think classic vegetable beef soup meets tortellini soup, and this beef tortellini soup is all made in one pot in about 45 minutes. Top each bowl with freshly grated Parmesan and parsley.
Why You’ll Love This Tortellini Vegetable Soup
- It is a full meal in one bowl. Ground beef, cheesy tortellini, and a pile of veggies make it hearty enough for dinner.
- It is all made in one pot. Everything cooks in the same pot, from browning the beef to simmering the tortellini.
- It sneaks in lots of veggies. Zucchini, celery, carrots, peas, and tomatoes all simmer right into the broth.
- It uses easy shortcuts. Frozen carrots and peas and store-bought tortellini keep the prep quick.
Ingredients Needed To Make Beef Tortellini Soup
The Base
Oil, a diced yellow onion, minced garlic, and sliced celery sautéed until soft and fragrant.
The Beef and Seasoning
One pound of ground beef browned with Italian seasoning, salt, pepper, and red pepper flakes. Tomato paste adds a rich, deep tomato flavor.
The Veggies
A diced zucchini plus a cup of frozen carrots and peas. Using frozen veggies means less chopping.
The Broth
Two cans of diced tomatoes (with their juices) and 4 cups of bone broth, or regular broth if that is what you have.
The Tortellini and Toppings
Twenty ounces of fresh or frozen cheese tortellini cooked right in the soup, finished with fresh parsley and grated Parmesan.
Can I use frozen tortellini?
Yes, fresh or frozen tortellini both work. Add frozen tortellini straight to the boiling soup without thawing, and give it a couple of extra minutes to cook. Check the package directions for timing and cook until al dente.
How to Make Beef Tortellini Soup
Step 1: Sauté the Veggies
Heat a large pot or Dutch oven over medium-high heat and add the oil. Add the onion, garlic, and celery and sauté until softened and fragrant.
Step 2: Brown the Beef
Add the ground beef and cook until browned, breaking it into small pieces as it cooks.
Step 3: Add the Zucchini, Seasoning, and Tomato Paste
Stir in the zucchini, Italian seasoning, salt, pepper, red pepper flakes, and tomato paste until everything is well combined.
Step 4: Add the Tomatoes, Broth, and Veggies
Pour in the diced tomatoes with their juices, the broth, and the frozen carrots and peas. Bring the soup to a boil.
Step 5: Cook the Tortellini
Add the tortellini and cook until al dente, or according to the package directions. Stir in the chopped parsley.
Step 6: Serve
Ladle into bowls and top with freshly grated Parmesan and extra parsley.
Variations
- Swap the protein: ground turkey, ground chicken, or Italian sausage all work in place of ground beef.
- Change the tortellini: spinach, mushroom, or meat-filled tortellini all work.
- Add greens: stir in a few handfuls of spinach or kale at the end until wilted.
- Use other veggies: green beans, yellow squash, or diced potatoes are great additions.
- Make it milder: skip the red pepper flakes for a kid-friendly bowl.
- Make it creamy: stir in a splash of heavy cream at the end for a creamy tomato tortellini soup.
Storing and Reheating
Store leftovers in an airtight container in the fridge for up to 4 days. The tortellini will keep soaking up broth as it sits, so add a splash of broth when reheating. Reheat on the stove over medium heat or in the microwave. To freeze, make the soup without the tortellini and freeze for up to 3 months, then add fresh tortellini when you reheat it.
What to Serve With Beef Tortellini Soup
Crusty bread, garlic bread, or grilled cheese are perfect for dunking. A simple Caesar or green salad on the side rounds it out.
Love a cozy soup? Try this Green Chile Chicken Tortellini Soup or this Slow Cooker Beef Stew next.
What People Ask About Beef Tortellini Soup
Can I make beef tortellini soup ahead of time?
Yes, make the soup base ahead and add the tortellini when you reheat it. This keeps the tortellini from getting too soft in the fridge.
Can I freeze tortellini soup?
Yes, but freeze it without the tortellini. The soup base freezes well for up to 3 months. Thaw it, bring it back to a boil, and cook fresh tortellini right in the pot.
Can I use regular broth instead of bone broth?
Yes, regular beef or chicken broth works fine. Bone broth just adds a little extra protein and richness.
Beef & Tortellini Vegetable Soup
Ingredients
- 1 tablespoon oil
- 1 medium yellow onion diced
- 2 garlic cloves minced
- 2 celery stalks sliced
- 1 tablespoon Italian seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon red pepper flakes
- 1 lb ground beef
- 1 zucchini diced
- 2 tablespoons tomato paste
- 2 (15 oz) cans diced tomatoes do not drain
- 4 cups bone broth or regular broth
- 1 cup frozen carrots and peas
- 20 oz fresh or frozen tortellini
- 1/4 cup fresh parsley chopped
For Garnish
- grated Parmesan cheese
- fresh parsley
Instructions
- Heat a large pot or Dutch oven over medium-high heat. Add the oil, then sauté the onion, garlic, and celery until softened and fragrant.
- Add the ground beef, cooking until browned and breaking it into small pieces.
- Add the zucchini, seasonings, and tomato paste, stirring until well combined.
- Add the diced tomatoes, broth, and frozen carrots and peas. Bring to a boil, then add the tortellini and cook until al dente or according to the package directions. Stir in the chopped parsley.
- Serve with freshly grated Parmesan and parsley.
Notes
- Tortellini: it keeps absorbing broth as it sits. For leftovers or freezing, cook the tortellini separately or add it when reheating.
