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Beef and tortellini vegetable soup topped with grated Parmesan in a dark bowl.

Beef & Tortellini Vegetable Soup

This beef and tortellini vegetable soup is loaded with ground beef, cheese tortellini, zucchini, celery, carrots, and peas in an Italian-seasoned tomato broth. All in one pot.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course, Soup
Cuisine Italian
Servings 6 servings

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.
Keyword ground beef, one pot, tortellini soup, vegetable soup
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