Creamy Tortellini Soup

Ingredients

• 1 tbsp avocado oil
• 1 lb ground beef
• 1 onion (diced)
• 2 celery stalks (chopped)
• 3 carrots (small, diced)
• salt (to taste)
• paprika (to taste)
• red pepper flakes (to taste)
• Italian seasoning (to taste)
• 2 tbsp tomato paste
• 2 cup crushed tomatoes
• 4 cup chicken broth
• 1 package cheese tortellini (approx. 9-12 oz)
• 0.5 cup heavy cream
• 2 cup fresh spinach
• Parmesan cheese (freshly grated, for serving)

Steps

1. 1

   Heat 1 tablespoon of avocado oil in a large pot or Dutch oven over medium-high heat.

2. 2

   Add 1 lb of ground beef to the pot and cook until browned, breaking it up with a spoon as it cooks.

3. 3

   Add the diced onion, chopped celery, and diced carrots to the pot with the beef.

4. 4

   Season the mixture with salt, paprika, red pepper flakes, and Italian seasoning to taste. Sauté until the vegetables begin to soften.

5. 5

   Stir in 2 tablespoons of tomato paste and cook for 1-2 minutes until fragrant and slightly darkened.

6. 6

   Pour in 2 cups of crushed tomatoes and 4 cups of chicken broth. Stir to combine.

7. 7

   Bring the liquid to a boil, then reduce heat and simmer until the vegetables are tender.

8. 8

   Add the package of cheese tortellini to the pot and cook according to the package instructions until tender.

9. 9

   Stir in 1/2 cup of heavy cream and 2 cups of fresh spinach. Heat through until the spinach is wilted.

10. 10

    Serve the soup warm, topped with freshly grated Parmesan cheese.

Notes

For a leaner version, you can substitute ground turkey or chicken for the ground beef. If the soup becomes too thick upon standing, add a splash more chicken broth when reheating.

Nutrition per serving

• main
• soup
• tortellini
• comfort food
• one pot
• dinner
• fall recipes