Kitchen notes · a little help before you start

Tortellini Soup

Name: Tortellini Soup
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6
Ingredients: 1 Tbsp olive oil (Source: 1 Tbsp olive oil); 1 lb lean ground beef (Source: 1 lb. lean ground beef); 1 1/2 cups chopped yellow onion (Source: 1 1/2 cups chopped yellow onion); 1 cup diced celery (Source: 1 cup diced celery); 1 cup diced carrots (Source: 1 cup diced carrots); 1 Tbsp minced garlic (Source: 1 Tbsp minced garlic); 43.5 oz low-sodium chicken broth (Source: 3 (14.5 oz) cans low-sodium chicken broth); 14.5 oz petite diced tomatoes (Source: 1 (14.5 oz) can petite diced tomatoes); 24 oz tomato sauce (Source: 3 (8 oz) cans tomato sauce); 1 Tbsp Italian seasoning (Source: 1 Tbsp Italian seasoning); As Needed Salt (Source seasoning: Salt (and freshly ground black pepper)); As Needed black pepper (Source seasoning: Salt (and freshly ground black pepper)); 1 each pkg. cheese tortellini (Source: 1 (9 oz) pkg. cheese tortellini); 2 cups spinach, (roughly chopped) (Source: 2 cups (2 oz) spinach, (roughly chopped)); 3 Tbsp minced fresh parsley (Source: 3 Tbsp minced fresh parsley)

Tortellini Soup is made with pkg. cheese tortellini, lean ground beef, and low-sodium chicken broth.

Prep: 15 min
Cook: 35 min
Total: 50 min
Original yield: Serves 6
Ingredients: 15 listed

Make it part of your week

Estimating…

SoupsItalianMain courseBeefPrep: 15 minutes or lessTotal: 31–60 minutesSoups & stews

Recipe categories & planning details

Meal type: Main course
Primary protein: Beef
Cuisine: Italian
Preparation & total time: Prep: 15 minutes or less · Total: 31–60 minutes
Dish type: Soups · Soups & stews

A few quick notes

1. Check the package directions

Use the package directions where the method calls for them.

2. Check when to cover

Follow the covered and uncovered stages in their stated order.

3. Prepare the first additions

Set out the ingredients needed for the first cooking step.

Get to know the ingredients

lean ground beef

In the method: Crumble in beef in chunks and let cook until browned on bottom, about 3 minutes.

chopped yellow onion

In the method: Add onions, carrots, and celery to pot.

diced celery

In the method: Add onions, carrots, and celery to pot.

The last little job

Finish as directed

Serve warm.

A little more help as you go

Keep the simmering stage

Follow the simmering heat, timing and finish checks that are given.

Return for the stirring

Stir occasionally as directed while the mixture cooks.

A few questions you might have

What should I prepare first?

Set out the pot. Start with this step: Heat olive oil in a large pot over medium-high heat.

Which preparation step should I plan for?

Use the package directions where the method calls for them.

What check should I look for as it cooks?

Crumble in beef in chunks and let cook until browned on bottom, about 3 minutes.

Is there another preparation step to plan for?

Follow the simmering heat, timing and finish checks that are given.

Additional recipe notes

*If you plan on having leftover soup I highly recommend cooking the tortellini separately: Reduce broth to 4 1/4 cups in soup, then cook tortellini in a pot of boiling water separately from soup. Toss tortellini with olive oil after draining. Store separate from soup in fridge. Add to servings separately near end of reheating.

Storage & reheating safety

For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.

These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures

Recipe source: cookingclassy.com. Ingredient names and quantities may be adapted for the pantry.

Preparation notes follow the recipe shown here.

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