This spicy beef vegetable tortellini soup is simple, nourishing, and flavourful. Enjoy with a side of beer biscuits for the perfect cold weather dinner.
If you enjoy this soup, check out this Creamy Pesto Chicken Tortellini Soup, this Creamy Moroccan Cauliflower, Squash, and Goat Cheese Soup, and this African Peanut, Chickpea, and Sweet Potato Soup next!
Spicy Beef Vegetable Soup with Tortellini
It’s soup season, and what better way to welcome it than this nourishing one made with plenty of vegetables, tender beef, Italian spices, fire-roasted tomatoes, tortellini, and cream?
This soup is simple yet boasts an incredible depth of flavour thanks to plenty of garlic, fire-roasted tomatoes, seasonings, and cheese tortellini. It’s satisfying and pairs beautifully with freshly baked beer biscuits. It’s sure to become a become a favourite this fall and winter!
ingredients you’ll need
- Extra-virgin olive oil
- Onion
- Garlic
- Beef (I used top sirloin, but you could also use ground beef or stewing beef)
- Carrots
- Celery
- Mushrooms
- Basil, oregano, and rosemary
- Hot red pepper flakes or cayenne
- Sea salt and pepper
- Kale
- Fire-roasted diced tomatoes
- Beef broth
- Cheese tortellini
- Heavy cream
how to make it
Warm the oil in a large pot over medium heat. Add the onions and garlic. Cook, stirring occasionally, until softened, five minutes. Add the beef and cook until lightly browned, five minutes. Then add the carrots, celery, mushrooms, herbs, hot red pepper flakes, cayenne, salt, and pepper. Cook until the vegetables are softened, about five minutes more.
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Next, add the fire-roasted tomatoes and broth. Bring to a boil and then simmer for 30-45 minutes, until meat and vegetables are tender. Add more beef broth if a thinner consistency is desired.
A couple of minutes before serving, add the kale and tortellini and simmer until cooked, two to three minutes. Finally, stir in the cream.
Ladle into bowls and top with Parmesan cheese and chopped parsley.
serving suggestions
I recommend serving this hearty soup with some homemade cornbread or beer biscuits.
more cozy recipes to try
I hope that you love this spicy beef vegetable tortellini soup! If you make it, let me know how you enjoyed it by leaving a comment and review below the post. And if you share a photo to Instagram, tag it @upbeet.kitchen and #upbeetkitchen. I love seeing what you’ve made. If you’d like to see more nourishing recipes, follow me on Instagram, Facebook, and Pinterest, and subscribe to my email list as well.
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Spicy Beef Vegetable Tortellini Soup
- Total Time: 55 minutes
- Yield: 4 servings 1x
Description
This spicy beef vegetable tortellini soup is simple, nourishing, and flavourful. Enjoy with a side of beer biscuits for the perfect cold weather dinner.
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 medium yellow onion, chopped
- 4 garlic cloves, minced
- 1 pound (454 grams) top sirloin, sliced, or ground beef, or cubed stewing beef
- 2 cups sliced carrots
- 2 celery ribs, chopped
- 8 ounces (227 grams) cremini mushrooms, sliced
- 1 tablespoon dried basil
- 1 tablespoon dried parsley
- 2 teaspoons dried rosemary
- 1 teaspoon sea salt, plus more to taste
- Freshly ground black pepper, to taste
- 1 teaspoon hot red pepper flakes or ½ teaspoon cayenne, more to taste
- 1 28-oz can fire-roasted diced tomatoes
- 4 cups beef broth, plus more as needed
- 2 packed cups chopped kale or spinach
- 8 oz cheese tortellini
- ½ cup heavy cream
Instructions
- Warm the oil in a large pot over medium heat. Add the onions and garlic. Cook, stirring occasionally, until softened, five minutes. Add the beef and cook until lightly browned, five minutes. Then add the carrots, celery, mushrooms, herbs, hot red pepper flakes, cayenne, salt, and pepper. Cook until the vegetables are softened, about five minutes more.
- Next, add the fire-roasted tomatoes and broth. Bring to a boil and then simmer for 30-45 minutes, until meat and vegetables are tender. Add more beef broth if a thinner consistency is desired.
- A couple of minutes before serving, add the kale and tortellini and simmer until cooked, two to three minutes. Finally, stir in the cream.
- Ladle into bowls and top with Parmesan cheese and chopped parsley.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Main Course
Nutrition
- Serving Size:
- Calories: 510
- Sugar: 7.4 g
- Sodium: 881.3 mg
- Fat: 21.2 g
- Saturated Fat: 8.2 g
- Carbohydrates: 42.2 g
- Fiber: 5.1 g
- Protein: 38.9 g
Stacey says
Amazing soup. My new favourite!