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Prep time
10 minutes
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Cook time
20 minutes
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Serves
6
Author Notes
This tortellini and spinach soup will be your new go-to. With the addition of ground beef, veggies and San Marzano tomotoes, it's delicious and filling. I used cheese-filled tortellini but feel free to mix it up. For a vegetarian soup you can just leave out the ground beef, add more tortellini and sub veggie broth for chicken broth. —whiskedawayaz
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Ingredients
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Olive oil
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2
cloves garlic, minced
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1
sweet onion, diced
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1
roasted red pepper, diced
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1 pound
ground beef
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6 cups
chicken broth
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1
24-ounce can San Marzano tomatoes
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2 cups
packed spinach
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10 ounces
fresh or frozen tortellini
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Kosher salt + pepper to taste
Directions
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Heat a large soup pot over medium high heat. Add olive oil and heat. Add the garlic, onion and red pepper. Sauté until onion is softened.
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Add ground beef and cook until browned and no longer pink.
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Add chicken broth, San Marzano tomatoes, spinach and tortellini.
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Bring to a boil and cook and until the tortellini is heated through. Taste for seasoning.
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