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!
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
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.