Easy Cheesy Beef Tortellini Soup
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Easy cheesy tortellini soup is a quick and comforting dinner option! With tender cheese tortellini in a rich and creamy broth, it’s perfect for busy nights when you need a delicious meal fast.
If you’re in need of a quick and easy dinner idea, my cheesy tortellini soup is here to save the day. It’s perfect for those busy weeknights when you want something hearty but don’t have the time or energy to spend hours in the kitchen. With just a few simple ingredients, this soup comes together fast but still packs in all the comforting flavors you’re craving.
The star of this recipe is, of course, the cheesy tortellini. These little pasta pillows cook quickly, making them the ideal base for this soup. The broth is rich and flavorful, and the addition of cheese makes it extra creamy and satisfying. You can also customize this soup based on what you have on hand—throw in some spinach, swap out the broth, or add in some Italian sausage with the beef for extra protein. You could even use ground turkey or sausge.
One of the best things about this recipe is that it’s easy to make. You can have everything prepped and on the table in about 45 minutes, making it an excellent option for those nights when you need dinner in a hurry. Plus, it’s a one-pot meal, which means fewer dishes to deal with afterward!
Storage and Reheating
Allow the soup to cool completely before transferring it to an airtight container for storage. It can be stored in the fridge for up to five days.
The tortellini will continue to absorb the liquid, making the soup thicker as it sits. When reheating, simply warm the soup on the stovetop over medium heat, stirring occasionally. If the soup has thickened too much, just add a little extra broth or water to thin it out to your desired consistency. You can also reheat individual portions in the microwave, adding liquid if needed and stirring every 30 seconds to ensure it’s heated evenly.
Ingredients
- 1 lb ground beef
- 1/2 cup onion chopped
- 2 cloves garlic minced
- 14 ounce can petite diced tomatoes
- 4 cups vegetable broth
- 24 ounce jar marinara sauce
- 2 cups water
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 tablespoon dried parsley
- 12 ounce bag dried cheese tortellini
- 1/4 cup heavy cream
- 2 tablespoons chopped fresh basil optional
- grated parmesan optional
Instructions
- Cook the ground beef and onions in a stockpot over medium heat, crumbling the meat as it browns for about 10 minutes. Stir in minced garlic and cook 2 more minutes.
- Stir in tomatoes, vegetable broth, marinara sauce, water, oregano, basil and parsley. Bring to a low boil and simmer for about 20 minutes. Reduce heat.
- Add tortellini and continue to cook until pasta is tender, about 10 minutes.
- Stir in heavy cream and fresh basil and cook 5 more minutes.
- Garnish with grated parmesan and serve.
Nutrition
Disclaimer: Nutritional information is included as a courtesy and is calculated to the best of my ability, using my preferred brands. I recommend calculation your own macros, as they can widely vary depending on the brands of ingredients you use.
Author: Natasha Newton (Natasha's Southern Flavor)
Natasha is the founder of Natasha’s Southern Flavor. She has a passion for sharing delicious family friendly low-carb recipes that are easy to make and use readily accessible ingredients. Natasha has published three bestselling cookbooks. Her books and recipes have been featured by CNET, Delish, Mindbodygreen, Parade and Women’s Health. She enjoys traveling and spending time with her husband, two adult children, and three furbabies.
Read more about Natasha here.
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