Beef Tortellini Soup

This Beef Tortellini Soup is about to become your new favourite! It's packed with protein rich lean ground beef, gluten free, cheese filled tortellini and a handful of the best soup vegetables. This soup comes together in under 45 minutes and will happily feed the family or make a great meal prep!

5 from 1 vote

Print Pin

Servings:

Author: Teri-Ann Carty

Prep Time: 20

Cook Time: 30

Total Time: 50

Equipment

pot, stove

Ingredients

4 tbsp olive oil
pinch of chili flakes
1 medium yellow onion diced
2 medium carrots diced
1 stalk celery diced
1 pound lean ground beef
½ tsp each dried oregano & thyme
1 tbsp tomato paste
2 cups tomato passata or sauce
4 cups bone broth
parmigiano rind
Allessia Tortellini Gluten Free Ricotta and Spinach
4 cups baby spinach
1 cup grated parmigiano or pecorino
sea salt and cracked pepper

US Customary - Metric

Instructions

Heat a large dutch oven over medium high heat. Add olive oil and chili flakes.
Add onion, carrot and celery. Saute for several minutes before adding garlic. Cook until fragrant and add ground beef.
Cook beef until no pink remains. Add dried herbs, stirring to combine. Season with salt and cracked pepper.
Push the beef mixture to the side and add tomato paste. Cook tomato paste for 1 minutes and mix everything together. Add in tomato passata or sauce stirring to combine. Pour in bone broth. Bring to a boil, then reduce to a simmer for 20 minutes, stirring occasionally.
Add in pasta. Cook for 3 minutes and add in spinach and cheese. Cook until spinach starts to wilt.
Taste for seasoning. Serve into bowls.

Notes

Purchase your gluten free tortellini here

I used Mutti Strained Tomatoes in this recipe; purchase them here.

Nutrition

*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.