Ingredients
Meat and Seasonings
- 1 tablespoon olive oil
- 16 ounces ground beef
- ¼ teaspoon salt
- ¼ teaspoon pepper
Vegetables and Aromatics
- 1 small onion, diced
- 2 garlic cloves, minced
Broth and Tomatoes
- 2 tablespoons tomato paste
- 4 cups beef broth
- 28 ounces canned petite diced tomatoes
Herbs and Spices
- ½ teaspoon dried basil
- ¼ teaspoon red pepper flakes
- ¼ teaspoon dried oregano
Pasta
- 9-10 ounces refrigerated cheese tortellini, uncooked
Instructions
- Heat the olive oil: In a large pot or Dutch oven, warm the olive oil over medium heat until shimmering to prepare for sautéing.
- Cook the beef: Add the ground beef to the pot, sprinkling with salt and pepper. Break the meat apart and cook until browned and no longer pink, about 5-7 minutes. Drain any excess fat if necessary.
- Sauté onion and garlic: Stir in the diced onion and minced garlic with the browned beef. Cook until the onion becomes translucent and fragrant, approximately 3-4 minutes.
- Add tomato paste: Stir in the tomato paste and cook for 1-2 minutes, allowing it to deepen in flavor by slightly caramelizing.
- Pour in liquids and seasonings: Add the beef broth, canned petite diced tomatoes (with their juices), dried basil, red pepper flakes, and dried oregano. Stir to combine all ingredients evenly.
- Simmer the soup: Bring the soup to a boil, then reduce heat to low. Cover and let it simmer gently for about 15-20 minutes to meld flavors.
- Add tortellini and finish cooking: Uncover the pot and add the refrigerated uncooked cheese tortellini. Simmer uncovered until the tortellini are tender, about 5-7 minutes, stirring occasionally to prevent sticking.
- Adjust seasoning and serve: Taste the soup and adjust salt and pepper as needed. Serve hot, optionally with grated Parmesan cheese and fresh parsley garnish.
Notes
- For a spicier kick, increase the red pepper flakes to ½ teaspoon.
- Use fresh herbs if available, but adjust quantities accordingly.
- Drain excess fat from beef after browning to reduce soup’s fat content.
- Refrigerated tortellini cooks quickly; avoid overcooking to prevent sogginess.
- This soup stores well in the refrigerator for up to 3 days and freezes nicely without tortellini, which can be added fresh when reheating.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
