Directions
- 1Cut 1 cup of cherry tomatoes in half.
- 2Chop 1 tablespoon of fresh parsley and 2 tablespoons of fresh basil.
- 3Heat 1 tablespoon of olive oil in a large pot or dutch oven over medium-high heat.
- 4Add 1 lb of ground beef and cook until browned, about 7-10 minutes.
- 5Add red pepper flakes, Italian seasoning, paprika, onion powder, garlic powder, salt, and pepper to the ground beef and stir.
- 6Set the cooked ground beef aside, leaving the juices in the pot.
- 7Reduce heat to low-medium and add 2 tablespoons of butter to the pot.
- 8Once the butter is melted, add 1 tablespoon of minced garlic, 1 cup of halved cherry tomatoes, and 3 tablespoons of tomato paste. Cook for a couple of minutes until the garlic is browned.
- 9Add 3 cups of heavy cream and stir.
- 10Add 4 cups of chicken broth or stock and stir.
- 11Add 2 tablespoons of room temperature cream cheese, 1/4 cup of sun-dried tomatoes, and 3/4 cup of parmesan cheese. Mix well.
- 12Bring the mixture to a boil.
- 13Add 10 oz of cheese tortellini and the cooked ground beef back into the pot.
- 14Cook the tortellini according to package directions.
- 15Add 1 cup of spinach, chopped parsley, and basil.
- 16Season with salt and pepper to taste.
- 17Serve the soup in bowls and garnish with extra parmesan cheese, crushed red pepper, and parsley as desired.
Ingredients
- 1 cup cherry tomatoes
- 1 tablespoon fresh parsley
- 2 tablespoons fresh basil
- 1 tablespoon olive oil
- 1 lb ground beef
- 1 teaspoon red pepper flakes
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1 teaspoon italian seasoning
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 tablespoons butter
- 3 cups heavy cream
- 1 tablespoon garlic
- 3 tablespoons tomato paste
- 4 cups chicken broth or stock
- 2 tablespoons cream cheese
- 0.25 cup sundried tomatoes
- 0.75 cup parmesan cheese
- 10 oz tortellini
- 1 cup spinach
Equipment
large pot or dutch ovenwooden spoonwhiskmeasuring cupsmeasuring spoons
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