Creamy Tortellini Soup with Ground Beef and Sun-Dried Tomatoes

Ingredients

• 1 cup cherry tomatoes (cut in half)
• 1 tbsp fresh parsley (chopped, plus more for garnish)
• 2 tbsp fresh basil (chopped)
• 1 tbsp olive oil (or avocado oil)
• 1 lb ground beef (or ground turkey)
• 1 tsp red pepper flakes (approximate, to taste; plus more for garnish)
• 1 tsp paprika (approximate, to taste)
• 1 tsp onion powder (approximate, to taste)
• 1 tsp Italian seasoning (approximate, to taste)
• 1 tsp garlic powder (approximate, to taste)
• 1 tsp salt (plus more to taste)
• 1 tsp black pepper (plus more to taste)
• 2 tbsp butter
• 1 tbsp garlic (minced)
• 3 tbsp tomato paste
• 3 cup heavy cream
• 4 cup chicken broth (or stock)
• 2 tbsp cream cheese (room temperature)
• 0.25 cup sun-dried tomatoes
• 0.75 cup parmesan cheese (plus more for garnish)
• 10 oz cheese tortellini
• 1 cup spinach (fresh)

Steps

1. 1

   Prepare the fresh ingredients: Cut 1 cup of cherry tomatoes in half. Chop 1 tablespoon of fresh parsley and 2 tablespoons of fresh basil.

2. 2

   In a large pot over medium-high heat, heat 1 tablespoon of olive oil (or avocado oil).

3. 3

   Add 1 lb of ground beef (or ground turkey) to the pot.

4. 4

   Season the meat with crushed red pepper flakes, Italian seasoning, paprika, onion powder, garlic powder, salt, and pepper (approximately 1 teaspoon of each, adjusted to your preference).

5. 5

   Brown the meat for 7-10 minutes until fully cooked. Once cooked, remove the meat from the pot and set aside, leaving all the rendered juices in the pot.

6. 6

   Turn the heat down to low-medium and add 2 tablespoons of butter to the same pot.

7. 7

   Once the butter is melted, add 1 tablespoon of minced garlic, the halved cherry tomatoes, and 3 tablespoons of tomato paste. Sauté for a couple of minutes until the garlic is lightly browned.

8. 8

   Pour in 3 cups of heavy cream and stir to combine.

9. 9

   Add 4 cups of chicken stock or broth and stir again.

10. 10

    Add 2 tablespoons of room temperature cream cheese, 1/4 cup of sun-dried tomatoes, and 3/4 cup of parmesan cheese. Mix everything together until well combined.

11. 11

    Bring the liquid back to a boil.

12. 12

    Add 10 oz of cheese tortellini and return the cooked ground beef to the pot.

13. 13

    Cook the tortellini according to the package instructions until tender.

14. 14

    Stir in 1 cup of fresh spinach, the chopped parsley, and the chopped basil. Season with additional salt and pepper to taste.

15. 15

    Serve in bowls and garnish with extra parmesan cheese, crushed red pepper, and fresh parsley as desired.

Notes

Using room temperature cream cheese helps it melt more smoothly into the broth without clumping. You can substitute ground turkey for a leaner option.

Nutrition per serving

• soup
• tortellini
• dinner
• winter
• comfort food
• creamy
• one pot