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This brothy beef tortellini soup is not only super cozy but also ridiculously easy to make – ready in just 15 minutes! Save this recipe for those busy nights when you’re craving something warm and delicious without any fuss.
3 Reasons To Love This Easy Tortellini Soup Recipe
- Easy comfort food: This is one of my go-to recipes on colder days when I’m craving a warm and comforting soup that’s super easy to whip up.
- Quick to make: Ready in just 15 minutes, this soup is absolutely perfect for busy weeknights! Definitely one to keep in your back pocket for those times when you need a quick and easy cozy meal.
- The whole family will love it: This soup is always a hit with both kids and adults!
Ingredient Notes
Here’s what you’ll need to make this easy, brothy beef tortellini soup:
Detailed ingredient list and directions located in the recipe card below.
- Beef Tortellini: I like to use fresh beef tortellini. You can find it in the refrigerated section of most grocery stores. Frozen would also work well.
- Beef or chicken broth (or stock): Or a combination of both! If you have some homemade beef broth or chicken bone broth hanging out in the fridge or freezer, this is the perfect time to use it! Otherwise, store bought works just fine too.
- Seasonings: Season the soup up with some salt or bouillon and some freshly ground black pepper to taste. I love to use my homemade bouillon powder (it’s a staple in my spice drawer!).
- Nutmeg: A little freshly ground nutmeg gives the soup that extra something you can’t quite put your finger on – but trust me, it makes all the difference! Definitely a must. I like to just grate a bit right in with a fine microplane grater.
- Baby Spinach and Italian Parsley: These go in at the end for a pop of green and a fresh flavor boost!
Variations
- Toss in some parmesan rind: A small piece simmering in the broth adds incredible depth of flavor. I always stash my rinds in a small bag in the freezer for soups and sauces (like Bolognese!).
- Swap in beef ravioli: Can’t find beef tortellini? Beef ravioli works just as well.
- Throw in additional veggies: Feel free to add whatever extra veggies you’ve got! Broccoli, peas, chopped kale, zucchini, etc.
- Make it vegetarian: Substitute the beef tortellini for cheese tortellini and use vegetable broth instead.
How To Make Beef Tortellini Soup
This beef tortellini soup is a brothy bowl of comfort and SO EASY to make! Let’s walk through it step-by-step!
- Cook Tortellini In Broth: Pour 8 cups of beef or chicken broth (or a mix of both) into a large pot or Dutch oven. Add ½ teaspoon of freshly ground nutmeg and bring it to a boil. Gently add in 2 (9-10 oz or 250-300g) packages of refrigerated or frozen beef tortellini (or one 20 oz package). Reduce the heat to a simmer and cook for the amount of time listed on the package directions, stirring occasionally.
- Season & Add Greens: Season broth to taste with salt or bouillon and freshly ground black pepper. Stir in 2 cups of baby spinach and let it wilt, then mix in 2 tablespoons of chopped fresh Italian parsley.
- Spoon Into Bowls: Ladle the soup immediately into bowls.
- Serve & Enjoy: Grab a spoon and dig in! Enjoy it as is, or go ahead and top it with some freshly grated parmesan, a dollop of sour cream, or a bit of garlicky yogurt.
RECIPE TIP
Tip: Don’t Overcook the Tortellini
Be careful not to overcook the tortellini or they can get mushy. Just follow the package directions for timing and cook them in the soup just until they are tender.
Also, the longer the soup sits, the more the tortellini will soak up the broth and get mushy, so it’s best to serve this soup right away.
FAQ
This soup is best enjoyed right away since the tortellini can get mushy if left to sit in the broth. However, if you have leftovers, store the broth and tortellini in separate containers in the fridge for 3-4 days. When you’re ready to eat, combine them in a saucepan over medium heat and warm it up!
Serve it with some crusty fresh bread (or garlic bread or this burrata bruschetta if you’ve got a little extra time) and a simple green salad.
More Soup Recipes To Try
Did you make this easy beef tortellini soup? I would love to hear about it! Please leave me a comment below.
Easy Beef Tortellini Soup
- Prep Time: 5 min
- Cook Time: 10 min
- Total Time: 15 min
- Yield: 4 to 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian, American
Description
This brothy beef tortellini soup is not only super cozy but also ridiculously easy to make – ready in just 15 minutes! Save this recipe for those busy nights when you’re craving something warm and delicious without any fuss.
Ingredients
- 8 cups beef or chicken broth (or combination of both)
- ½ teaspoon freshly ground nutmeg
- 2 (9-10 oz or 250–300g) packages refrigerated or frozen beef tortellini
- salt or bouillon and freshly ground black pepper, to taste (I like to use this homemade bouillon powder)
- 2 cups baby spinach
- 2 tablespoons chopped fresh Italian parsley
Instructions
- Cook tortellini in broth: Add the broth and freshly ground nutmeg to a large pot or Dutch oven and bring to a boil. Gently add in the tortellini and reduce heat to a simmer. Cook for the amount of time listed on the package directions, stirring occasionally.
- Season: Season the broth to taste with salt or bouillon and freshly ground black pepper.
- Add greens: Stir in the baby spinach and let it wilt, then add the chopped fresh Italian parsley.
- Serve: Ladle the soup into bowls and serve right away. Enjoy it as is, or go ahead and top it with some freshly grated parmesan, a dollop of sour cream, or a bit of garlicky yogurt.
Notes
- Beef Tortellini: I like to use fresh beef tortellini. You can find it in the refrigerated section of most grocery stores. Frozen works too! I typically use 2 (9-10 oz or 250-300g) packages, or one 20 oz package. Can’t find beef tortellini? Beef ravioli is a great substitute!
- Nutmeg: A little freshly ground nutmeg gives the soup that extra something you can’t quite put your finger on – but trust me, it makes all the difference! Definitely a must. I like to just grate a bit of whole nutmeg right in with a fine microplane grater.
- Don’t overcook the tortellini or they’ll get mushy! Just follow the package directions for timing and cook them in the soup until they’re tender.
- Storage: This soup is best enjoyed right away since the tortellini can get mushy if it sits in the broth too long. However if you have leftovers, store the broth and tortellini in separate containers in the fridge for 3-4 days. When you’re ready to eat, just combine them in a saucepan over medium heat and warm it up!
