Creamy Tortellini Soup with Ground Beef and Herbs
The herb-infused, creamy tomato base sets the perfect stage for the tortellini, ground beef, and kale soup that is sure to satisfy.
Servings 4
Ingredients
- 1 pound ground beef
- 1 onion finely chopped
- 5 cloves garlic minced
- 4 cups chicken stock
- 1 can crushed tomatoes 14 oz
- 2 tablespoons tomato paste
- 1 bag Tortellini pasta 10 oz, fresh or frozen
- 1 cup heavy cream
- ½ cup parmesan cheese grated
- ½ bunch kale, chopped or 8 oz. frozen kale
- 2 teaspoons oregano
- 1 teaspoon thyme
- 1 teaspoon rosemary
- ¼ teaspoon red pepper flakes
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions
- Heat a large soup pot over medium-high heat. Add the ground beef, onion, garlic, salt, black pepper, red pepper flakes and herbs to the pot and saute until the beef is browned and the onion is translucent (about 10-15 minutes).
- Add the chicken stock, crushed tomatoes and tomato paste to the pot. Stir until the tomato paste is incorporated. Bring to a boil then lower the heat to medium-low/low and let it simmer for 15 minutes.
- Add the parmesan cheese and stir. Add the tortellini, kale and heavy cream. Stir to combine. Let it simmer for another 5-7 minutes to cook the tortellini and kale. Taste the soup and add salt if necessary.
- Enjoy!
Notes
- If you want a lighter soup that is not as thick, you can add an extra 1/2 cup to 1 cup of stock to the soup.