Description
This hearty Italian Tortellini Soup combines savory ground beef, fresh vegetables, tender cheese tortellini, and a creamy broth infused with Italian herbs. Perfect for a comforting family meal, this flavorful soup is easy to make on the stovetop and garnished with fresh herbs and optional Parmesan cheese for an authentic touch.
Ingredients
Meat
- 2 lbs ground beef
Vegetables
- 1 medium onion (diced)
- 2 garlic cloves (minced)
- 1 medium carrot (sliced)
- 2 celery stalks (sliced)
- 2 cups fresh spinach or kale
Liquids and Dairy
- 1 tbsp olive oil
- 4 cups (1 liter) water or vegetable broth
- ½ cup sour cream
Seasonings
- 1½ tsp Italian seasoning (or mix of basil, oregano, thyme, rosemary)
- Salt & pepper (to taste)
Pasta
- 1 package (9 oz) cheese tortellini (fresh or frozen)
Garnishes (optional)
- Fresh basil or parsley
- Grated Parmesan cheese
- Red pepper flakes
Instructions
- Sauté the ground beef: In a large saucepan, heat 1 tablespoon of olive oil over medium heat for about 30 seconds. Add the ground beef and cook until fully browned and no longer pink, breaking it up as it cooks.
- Sauté the vegetables: Add the diced onion, sliced celery, and carrot to the cooked beef. Cover the saucepan with a lid and simmer for 3-4 minutes until the onion softens.
- Add garlic: Stir in the minced garlic cloves and cook for 1 minute to release their aroma and flavor.
- Add liquid and simmer: Pour in 4 cups of water or vegetable broth. Bring the mixture to a boil, then reduce heat to low and simmer gently for 10 to 13 minutes until the carrots are tender.
- Cook the tortellini: Add the cheese tortellini to the simmering soup. Cook according to the package instructions, usually just a few minutes until tender.
- Add the greens: Shortly before the tortellini finish cooking, stir in the fresh spinach or kale. Cook an additional 2-3 minutes until the greens are wilted and tender.
- Finish with sour cream: In a small bowl, whisk the sour cream until smooth. Temper it by adding a few ladles of hot soup broth gradually while whisking. Then, slowly stir the tempered sour cream mixture back into the soup to create a creamy texture without curdling.
- Season and serve: Add Italian seasoning, salt, and pepper to taste. Turn off the heat, garnish the soup with fresh basil or parsley, and optionally sprinkle grated Parmesan cheese or red pepper flakes. Serve immediately.
Notes
- Tempering the sour cream before adding prevents curdling and ensures a smooth, creamy broth.
- Use fresh or frozen cheese tortellini based on availability; cooking times may vary slightly.
- For a lighter version, substitute ground beef with ground turkey or chicken.
- To make it vegetarian, omit the ground beef and use vegetable broth instead of water.
- Leftovers can be refrigerated for up to 3 days; reheat gently to avoid overcooking the tortellini.
