Lean Beef Tortellini Soup

When it’s 20 degrees in Denver and my face feels like it is going to fall off every time I walk outside, I can’t think of many things I crave more than soup. It’s warm, it’s comforting, it’s delicious, and it’s typically healthy! Plus I love that I can get all of my macros and veggies into one bowl. This soup really hit the spot because, well, who doesn’t love tortellini?!

Lean Beef Tortellini Soup


· 2 T olive oil

· 6 garlic cloves, minced

· 1 white onion, diced

· 1 lb 90/10 lean ground beef

· 1 red bell pepper, diced

· 1 yellow bell pepper, diced

· 1- 28 oz can fire roasted tomatoes

· 8 oz tomato sauce

· 2-3 T tomato paste

· 6 c beef broth (low-sodium if desired)

· 1½ tsp salt, more to taste

· ¾ tsp pepper

· ⅛ tsp cayenne pepper, more to taste

· 1½ tsp dried oregano

· ¼ tsp crushed red peppers

· 1 tsp dried basil

· ½ tsp dried thyme

· 10 oz package cheese tortellini

· 5 oz bag spinach


1. Heat oil in a large stock pot over medium heat. Add onion and garlic and sauté for 2-3 minutes.

2. Add ground beef and cook, breaking into pieces, until no longer pink and fully cooked through.

3. Add diced peppers to the stock pot and sauté another 2-3 minutes.

4. Now add tomatoes, tomato sauce, broth, and spices; bring to a boil, then reduce heat, cover and simmer for 15-20 minutes.

5. Add in the spinach and tortellini. Cook another 2-3 minutes while stirring.

6. Serve in bowls with toppings of choice.


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