What is the best way to store this beef tortellini soup?

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!

What pairs well with beef tortellini soup?

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.

Easy Beef Tortellini Soup

Name: Easy Beef Tortellini Soup
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: Italian
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

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

Scale

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

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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!