Sunday Soup Series | Creamy Tortellini Soup 🍂🍲 This soup feels like a rainy Sunday, a cozy blanket, and nowhere else to be ✨ Ingredients: (4-5 servings) 🥩 Beef - 1/2 lb ground beef (227g) - 1/2 tsp Italian seasoning (1.5g) - 1/2 tsp paprika (1g) - 1/4 tsp garlic powder (0.75g) - 1/4 tsp onion powder (0.5g) - 1/8 tsp red pepper flakes (0.25g) - 1/8 tsp salt (0.75g) - 1/8 tsp black pepper (0.25g) 🍲 Soup - 1 tbsp unsalted butter (14g) - 1 small yellow onion, diced (120g) - 1 tbsp roasted garlic paste or 4 garlic cloves, minced (12g) - 2 tbsp tomato paste (33g) - 1/4 cup cherry tomatoes, diced (45g) - 1/3 cup sun-dried tomatoes, finely chopped (55g) - 4 cups veggie or chicken broth (960ml) - 1 tsp chicken bouillon powder (5g) - 1 Parmesan rind - 1 bay leaf (1g) - 1 1/2 cups whole milk (360ml) - 1/2 cup heavy cream (120ml) - 4oz cream cheese, softened (113g) - 16oz cheese tortellini (454g) - 2 cups fresh spinach, roughly chopped (60g) - 1 cup freshly grated Parmesan (100g) - 2 tbsp fresh basil, chopped (8g) - 1 tsp lemon juice (5ml) Instructions 1. Add the ground beef to a large pot over medium-high heat and cook until browned and fully cooked, breaking it into small pieces as it cooks. 2. Add the seasonings listed above and stir until the beef is evenly seasoned. 3. Reduce the heat to medium and add the butter. Once melted, add the diced onion and cook for 3–4 minutes until softened. 4. Add the garlic paste or minced garlic cloves and cook for 30 seconds until fragrant. 5. Add the tomato paste and cook for 1–2 minutes, stirring constantly, until it darkens slightly. 6. Add the diced cherry tomatoes and sun-dried tomatoes. Cook for 2–3 minutes, stirring occasionally, until the cherry tomatoes begin to soften and release some of their juices. 7. Pour in the broth and stir well, scraping up any flavorful bits from the bottom of the pot. 8. Stir in the chicken bouillon powder, then add the Parmesan rind and bay leaf. Bring the soup to a gentle simmer, reduce the heat to medium-low, and simmer uncovered for 10 minutes. 9. Remove the Parmesan rind and bay leaf. 10. Stir in the milk, heavy cream and softened cream cheese. Cook over medium-low heat, stirring until the cream cheese is completely melted and the broth is smooth. Do not let the soup come to a hard boil. 11. Add the cheese tortellini and gently simmer according to the package directions, stirring occasionally, until the tortellini is just cooked through. 12. Stir in the spinach and cook for 1–2 minutes until wilted. 13. Turn off the heat and stir in the freshly grated Parmesan, basil and lemon juice until smooth and creamy. 14. Taste and adjust the seasoning if needed, then serve immediately with extra Parmesan and basil. Enjoy! 🍲✨ #Tortellini #SoupSeason #AutumnVibes #EasyDinner #TikTokCreatorSearchInsightsIncentive - @theperfectplate.x