Hearty Tortellini Soup by Flavorsnlife

Ingredients

• 1 lb lean ground beef
• 1 small red onion, diced
• 4 large carrots, peeled and diced
• 5 cloves garlic, minced
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (adjust to taste)
• 2 tsp italian seasoning
• 1/2 tsp paprika
• 1 (15 oz) can diced tomato sauce
• 1 tbsp tomato paste
• 1/2 cup dry white wine
• 4 cup chicken broth
• 1 cup heavy cream
• 14 oz cheese tortellini
• 4 cup fresh spinach
• 1/4 cup grated parmesan cheese, for serving

Instructions

1. In a large Dutch oven or pot over medium heat, cook the ground beef for 5-7 minutes, breaking it apart with a spoon, until browned and crumbled. Drain any excess fat.
2. Add the diced red onion, carrots, minced garlic, salt, pepper, and Italian seasoning to the pot. Sauté for about 5 minutes, stirring occasionally, until the vegetables are slightly softened and fragrant.
3. Stir in the tomato paste and diced tomato sauce, ensuring everything is well combined.
4. Pour in the white wine and cook for 2-3 minutes, allowing most of the alcohol to evaporate.
5. Add the chicken broth, bring the soup to a simmer, and continue cooking for 10-12 minutes, or until the carrots are tender.
6. Reduce the heat to low, then stir in the heavy cream until fully incorporated.
7. Add the cheese tortellini and fresh spinach to the soup. Cook for 3-5 minutes, or according to package directions, until the tortellini are tender and the spinach has wilted.
8. Ladle the hot soup into bowls and serve immediately, garnished with fresh grated Parmesan cheese.