Hamburger Vegetable Soup with Tortellini
Warm, hearty, and packed with flavor, this Hamburger Vegetable Soup with Tortellini is the ultimate comfort meal for busy weeknights or cozy weekends. Featuring tender ground beef, a medley of fresh vegetables like carrots, zucchini, and spinach, and plump cheese tortellini, this soup is both satisfying and nutrient-rich. Simmered in a savory beef broth with a touch of tomato paste and Italian seasoning, every spoonful delivers a rich, homemade taste. Quick to prepare in just 45 minutes, this one-pot recipe is a time-saving option that yields six servings—perfect for family dinners or meal prep. Top it with grated Parmesan for an extra burst of flavor, and enjoy this dish as a hearty main course that feels as comforting as it is wholesome. Make this versatile tortellini soup your go-to recipe for easy, delicious meals!
Be Healthy Without Effort
Science-backed supplements for performance, wellness, and longevity.
Optimize your body chemistry naturally
Recipe Information
Ingredients
- 1 pound ground beef
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 medium zucchini, diced
- 14.5 ounces canned diced tomatoes
- 6 cups beef broth
- 2 tablespoons tomato paste
- 2 teaspoons Italian seasoning
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 10 ounces frozen cheese tortellini
- 2 cups baby spinach
- 1 tablespoon olive oil
- 0.25 cup Parmesan cheese, grated (optional, for serving)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the ground beef and cook until browned, breaking it apart with a wooden spoon. Drain any excess fat and set the beef aside.
In the same pot, add the diced onion, carrots, and celery. Sauté for 5-7 minutes, stirring occasionally, until softened.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Return the cooked ground beef to the pot. Add the diced zucchini, canned diced tomatoes (with their juice), beef broth, tomato paste, Italian seasoning, salt, and black pepper. Stir well to combine.
Bring the mixture to a boil, then reduce the heat to low and let it simmer for 15 minutes.
Add the frozen tortellini to the pot and cook according to the package instructions, usually 5-7 minutes, until tender.
Stir in the baby spinach and cook for an additional 2-3 minutes, just until wilted.
Taste and adjust seasoning with more salt and pepper if needed.
Serve hot, garnished with grated Parmesan cheese if desired.
Nutrition Facts
Calories |
443 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.7 g | 33% | |
| Saturated Fat | 9.7 g | 48% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 71 mg | 24% | |
| Sodium | 1652 mg | 72% | |
| Total Carbohydrate | 27.9 g | 10% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 6.8 g | ||
| Protein | 25.1 g | 50% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 214 mg | 16% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 797 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
