Italian Tortellini Soup Recipe

Hearty Italian tortellini soup with ground beef, vegetables, and creamy broth. A quick, comforting one-pot meal ready in 30 minutes.

My son loves tortellini soup and would often look for it in restaurant menus whenever we go out to eat. He's always been picky about soups, but something about cheese-filled tortellini floating in broth just makes him happy. After spending way too much money ordering it at different restaurants, I decided it was time to figure out how to make it at home.

This Italian tortellini soup recipe has become his new favorite because it tastes just as good, if not better, than what we get at restaurants. The cheese tortellini holds up perfectly in the broth without getting mushy, and using frozen ones makes this so easy because they cook right in the soup and soak up all the flavors. The ground beef gives it that hearty, satisfying base that turns it from a light starter into an actual meal.

This recipe is so weeknight-friendly because of how everything comes together in one pot without any complicated steps. My son now requests this constantly, and I love how I can have it ready in about 30 minutes even on the busiest nights. Honestly, watching him finish his entire bowl without complaining about vegetables makes this recipe worth keeping in regular rotation. Now instead of searching restaurant menus for tortellini soup, we just make it at home whenever the craving hits.

Ingredients

Cheese tortellini and ground beef make this Italian Tortellini Soup so filling and satisfying. The tortellini holds up perfectly in the broth without falling apart, and I love using frozen because it cooks right in the soup and soaks up all those flavors. The ground beef gives the soup its rich, savory base that makes it feel like a complete meal instead of just a light starter.

Carrots and celery add texture and that classic soup vegetable flavor, while fresh spinach wilts right into the broth at the end and adds color without making things heavy. Sour cream stirred in at the end makes the whole soup creamy and velvety without being too rich, and I love the trick of tempering it with hot broth first so it doesn't curdle. Italian seasoning ties everything together with those familiar herbs that make it taste like comfort food. 

See the recipe card for exact quantities.

Step-by-step Instructions

This Italian Tortellini Soup is a hearty and flavorful meal that comes together easily with simple ingredients. It’s perfect for a cozy dinner and makes great leftovers for the next day.

Sauté the Ground Beef

Start by heating the olive oil in a large saucepan over medium heat. Once the oil is hot, add the ground beef and cook, breaking it apart with a wooden spoon as it browns. Continue cooking until the meat is no longer pink and any excess moisture has evaporated. This step helps build the base flavor of the soup.

Cook the Vegetables

Add the diced onion, carrot, and celery to the cooked beef. Stir well and cover the saucepan with a lid. Let the vegetables cook for about 3–4 minutes until the onion turns soft and translucent. Next, stir in the minced garlic and cook for another minute, allowing its aroma to release without burning.

Add the Broth and Seasonings

Pour in the water or vegetable broth, then season with Italian seasoning, salt, and pepper to taste. Stir to combine and bring the mixture to a boil. Once it reaches a boil, reduce the heat to low and let the soup simmer gently for about 10–13 minutes, or until the carrots are tender and the flavors have blended.

Add the Tortellini and Spinach

Stir in the tortellini and cook according to the package directions, usually around 5–7 minutes, until they are tender but not mushy. A few minutes before the tortellini finish cooking, add the spinach or kale. Let it cook for 2–3 minutes, just until wilted and bright green.

Finish the Soup

In a small bowl, whisk the sour cream until smooth. Add a few ladles of the hot soup broth to the sour cream, whisking constantly, this helps prevent curdling when added back into the soup. Slowly pour the tempered sour cream mixture into the pot, stirring continuously until well combined. Turn off the heat once the soup looks creamy and smooth.

Serve

Ladle the soup into bowls and garnish with fresh parsley or basil. For a light, refreshing touch, squeeze a bit of lemon juice on top before serving. Serve warm with crusty bread or a side salad for a complete meal.

Storage

Store leftover Italian tortellini soup in an airtight container and refrigerate for up to 3 days. When reheating, warm it gently on the stovetop over medium heat until hot, adding a splash of broth or water if the soup has thickened. Avoid boiling, as that can cause the tortellini to become too soft. If you plan to make it ahead, cook the tortellini separately and add it only when serving to help maintain its texture. 

Recipe