Creamy Tomato Tortellini Soup

Brown the beef

1. 1

   In a large pot over medium-high heat, add olive oil and cook the ground beef until browned, breaking it into small pieces. Drain excess grease if needed.

Add the aromatics

2. 2

   Add the diced onion and cook for 3–4 minutes until softened. Stir in the minced garlic and cook for another 30 seconds.

Season the soup

3. 3

   Add the Italian seasoning, crushed red pepper flakes, garlic powder, and salt. Stir well to combine.

4. 4

   Add the tomato base: Pour in the marinara pasta sauce, tomato paste, and beef broth. Stir everything together, bring to a gentle boil, then reduce the heat and simmer for 10 minutes.

Cook the tortellini

5. 5

   Add the three‑cheese tortellini and cook according to the package instructions, usually about 10 minutes, until tender but not overcooked.

Make it creamy

6. 6

   Reduce the heat to low, stir in the heavy cream, and add the fresh spinach. Cook for 1–2 minutes until the spinach wilts. Stir in a small handful of grated Parmesan cheese, avoiding a vigorous boil.

Finish and serve

7. 7

   Taste and adjust seasoning as needed. Ladle the soup into bowls and top with additional grated Parmesan cheese.