Beef Tortellini Soup

This cozy Beef Tortellini Soup comes from a family friend who has a knack for creating simple, unforgettable meals. With a short ingredient list and big, comforting flavor, it’s proof that great soup doesn’t have to be complicated.

We have a family friend, Stephen, who also happens to be my daughter’s father-in-law, and he’s known for creating incredible recipes with very little fuss. Ingredients come together effortlessly, and the result is always a meal people talk about, rave about, and happily share. My daughter Jackie is constantly saying, “Stephen made the best ___.”

So when we were at Stephen and Victoria’s house a few months ago and the family started talking about his 20 Minute Beef Tortellini Soup, I knew I needed the recipe. What surprised me most was how simple it was. I tend to think that really good food must be complicated, but this soup proves otherwise. It’s cozy, full of flavor, and so crave-worthy that I’ve already made it several times since getting the recipe.

Why You’ll Love This Beef Tortellini Soup

• Big, comforting flavor with minimal effort – A rich beefy broth, tomatoes with a little kick, and cheesy tortellini come together in one pot with just a few simple steps. Perfect for busy nights.

• Customizable broth-to-pasta ratio – Like it extra brothy or loaded with tortellini? This soup is easy to adjust so everyone gets their perfect bowl.

• Just the right amount of heat – RoTel tomatoes plus a pinch of red pepper flakes or cayenne add warmth without overpowering the soup (and it’s easy to dial the spice up or down).

• Fresh, simple ingredients – Basil, green beans, and Parmesan keep the soup tasting fresh and homemade, not heavy or overly rich.

• Great for same-day meals and casual entertaining – This soup shines when served right after cooking, making it ideal for cozy family dinners or casual guests.

• Flexible and forgiving – Swap tortellini for ravioli or another favorite pasta, or trade green beans for corn—this recipe adapts easily to what you have on hand.

• Elevated by a great broth – Using a high-quality beef base (Stephen-approved!) like Minor’s gives the soup a deep, slow-simmered taste without hours on the stove.

• Reliable pasta choice – Dried cheese tortellini, such as Barilla, holds up beautifully and soaks up all that savory broth.

FAQ – Beef Tortellini Soup

Is this really a 20 minute soup?
Yes. This 20 Minute Beef Tortellini Soup comes together fast. The broth heats quickly, and the tortellini cooks in about 10 minutes.

Can I make this soup ahead of time?
It’s best enjoyed the day it’s made. You can prepare the broth and tomato base ahead, but add the tortellini just before serving.

What type of tortellini works best?
Dried cheese tortellini works best. It holds its shape and absorbs flavor without getting mushy. Fresh tortellini should be added later and cooked per package directions.

Can I use a different pasta?
Yes. Ravioli works well, as do small pasta shapes like shells or rotini. Adjust cooking time as needed.

How should leftovers be stored?
Store leftovers in the refrigerator for up to 2 days. Add extra broth when reheating, since the pasta will absorb liquid.

20-Minute Beef Tortellini Soup

The genius in this Beef Tortellini soup is the combination of two types of diced tomatoes, a can of regular and one of tomatoes with green chilies, pureed together just a little and then simmered with beef broth. The flavor of these three ingredients alone is so satisfying and not what you’re used to. For the tomatoes with diced green chilies, I used RoTel brand, Original heat style. I’ve made the soup using the Mild version and I think it needs the heat from the Original.

The add-ins can be customized to your liking, but we loved it with fresh French-style green beans and cheese tortellini. Change it up a bit with ravioli or switch out the beans for sweet corn if you like. Fresh basil and a touch of cayenne pepper or red pepper flakes add a brightness to the soup. Stephen said he’s used dried or fresh tortellini with equal success. Cook’s note: I list the amount of tortellini to add as 1 1/2 cups and that’s just my preference because I like more broth. Add more or less as you like.

Tips & Substitutions

• Use a good broth
  A quality beef base adds deeper flavor than boxed broth. If using boxed broth, choose low sodium and season at the end.

• Swap the pasta
  Ravioli or small pasta shapes can replace tortellini. Add extra broth if needed.

• Change the vegetables
  Fresh green beans work well. Frozen green beans or corn are easy substitutes.

• Adjust the spice
  RoTel and red pepper flakes add mild heat. Reduce or omit for a milder soup.

If you’re craving a cozy dinner that’s ready fast, this 20 Minute Beef Tortellini Soup is just right. It’s warm, flavorful, and comes together easily in one pot, making it perfect for busy weeknights or casual company. Serve it with my Garlic Parmesan Cheese Bread for dunking, or add a side of Incredible Cheese Bombs for an extra-comforting meal that feels special without any extra effort.

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5 from 4 votes

Beef Tortellini Soup

Beef Tortellini Soup is one of those easy, less than 30 minute recipes perfect for a hearty dinner. Change it up if you like by adding leftover roast beef, but this recipe as written needs nothing further to satisfy every hunger.

Course Soup

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 4

Calories 480

Author Good Dinner Mom

Cook ModePrevent your screen from going dark

Ingredients 

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• 8 to 10 cups beef broth, depending on how brothy you like your soup (I used 10 cups)
• 1- 10 oz. can diced tomatoes
• 1- 10 oz can RoTel Diced Tomatoes with Green Chilies, Original
• 1 ½ cups dry cheese tortellini, Barilla in the blue box is great
• 2 tablespoons fresh basil, chopped or 1 teaspoon dried basil
• 1 cup fresh green beans, cut into 1-inch pieces (French are my favorite)
• Red pepper flakes or cayenne pepper, to taste
• Fresh Parmesan cheese for garnish, to taste

Instructions

• In a blender or food processor, combine 10 ounces diced tomatoes and 10 ounces RoTel diced tomatoes, pulse about 4 times. You don't want the tomatoes completely smooth, a little chunky is great.
• In a medium dutch oven or stock pot, bring 8-10 cups of beef broth to a low boil. Add the pureed tomatoes and boil again.
• Add 1 ½ cups tortellini, 2 Tablespoons basil, 1 cup green beans and red pepper flakes or cayenne pepper. Simmer until tortellini is ready, about 10 minutes.
• Serve with Parmesan cheese grated on top.
• I recommend eating this soup the same day it's prepared. Leftovers taste delicious but the tortellini tends to get big and overly soft the next day.

Optional Variations:

• Tortellini can be substituted for any favorite pasta, ravioli is nice. Beans can be substituted for fresh or frozen corn.

Cook's Note:

• I add 1 ½ cups tortellini because I like the soup to have more broth. You can add more tortellini as you like. And if you add more tortellini, you can also increase the amount of broth to accommodate the increase in pasta. I would taste before serving to test if you need more basil as well. Also, I like the dried version of tortellini, which absorbs more of the liquid. If you use fresh tortellini, add it more towards the end of simmering, whatever the packaged directions dictate.

Stephen's recommendation for beef broth:

• Stephen swears by using a beef base rather than store bought broth. Minor's brand is excellent with no artificial ingredients.

Nutrition Facts

Beef Tortellini Soup

Amount Per Serving (4 g)

Calories 480 Calories from Fat 135

% Daily Value*

Fat 15g23%

Saturated Fat 5g31%

Polyunsaturated Fat 0.2g

Monounsaturated Fat 1g

Cholesterol 56mg19%

Sodium 4939mg215%

Potassium 791mg23%

Carbohydrates 60g20%

Fiber 7g29%

Sugar 8g9%

Protein 27g54%

Vitamin A 803IU16%

Vitamin C 12mg15%

Calcium 251mg25%

Iron 4mg22%

* Percent Daily Values are based on a 2000 calorie diet.

Yet another fabulous recipe adapted from Stephen Kesler.