Beef and spinach tortellini soup
This recipe is as surprising as it's easy. A beef and spinach tortellini soup, it makes for a delicious creamy and flavorful soup. It's incredible, no other words come to my mind, it's going to go in my monthly rotation for the Winter, no doubt.
I used tortellini stuffed with ricotta, bacon and mozzarella, delicious store-bought stuff and it went so well with this soup. You can use the tortellini you prefer of course. I think it'd taste terrific with a mushroom stuffed pasta.
Making this soup takes approximately 5 to 6 minutes and the cooking takes about 25 minutes total, it's not too bad for a bowl of heartwarming soup. It is starting to smell like fall around here... I wrote an entire cookbook about soups if you lack inspiration, it is right here for you to purchase. English version is coming soon !
Beef and spinach tortellini soup (serves 2-3) :
- 250g tortellini (here bacon, ricotta, mozzarella stuffed)
- 250g ground beef
- 1 tsp tomato paste
- 20cl heavy cream
- 1 onion
- 1 can of crushed tomatoes (400g)
- 3 garlic cloves
- 3 handful spinach
- 50cl vegetable stock
- 1 tbsp vegetable oil
- Parmesan (to serve, optional)
- Persil (to serve, optional)
- Salt and pepper
Mince the onion and the garlic.
In a pot, heat the vegetable oil on medium high and cook the ground beef with the onion.
When the beef is cooked and no longer pink, add the garlic, salt and pepper to taste. Cook for a minute, stirring.
Add the vegetable stock, crushed tomatoes and tomato paste. Mix well.
Bring it to a boil and let it simmer for 15 minutes.
Turn the heat on low, add the tortellini, spinach and heavy cream. Let it cook for about 5 to 7 minutes or until the pasta is cooked.
Serve warm with parmesan and fresh parsley.