Name: Hearty Beef and Kale Tortellini Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 1 tablespoon olive or avocado oil; 1 small yellow onion, diced; 1 garlic bulb roasted*; 2 teaspoons each oregano and thyme; 1-2 teaspoons salt, to taste; 1 lb. ground beef; 1 sweet potato large (or use 2 small) peeled, cubed; 3 tablespoons tomato paste; 32 oz. beef or chicken broth; 8 oz three-cheese tortellini (refrigerated); 2 cups frozen kale or diced fresh kale; ½ cup heavy cream

Warm up your chilly autumn evenings with a bowl of this hearty beef and kale tortellini soup. Bursting with tender cheese tortellini, nutritious kale, and a hint of roasted garlic, it’s a comforting one-pot meal—perfect for the whole family.

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Two bowls of delicious, hearty tortellini soup with kale and ground beef on a cutting board with freshly grated parmesan and crusty bread.

This hearty beef and kale tortellini soup is quickly becoming a staple in my home, especially as the weather turns cooler. It uses seasonal vegetables and pantry staples-my kind of recipe! I love how the sweet potato adds a subtle sweetness that pairs perfectly with the savory ground beef and rich, cheesy tortellini. And the roasted garlic? Chef’s kiss. We also love to pair this autumn harvest tortellini soup with some delicious sourdough or overnight bread!

What is Hearty Beef and Kale Tortellini Soup?

Beef and kale tortellini soup is a heartwarming, rich, and hearty meal that’s perfect for cooler evenings (or any time you’re craving comfort food). This version pairs tender, cheese-filled tortellini with ground beef, sweet potato, and nutrient-rich kale, all simmered in a creamy broth infused with roasted garlic and Italian herbs. The result is a bowl packed with deep, savory flavors, making it perfect for cozy dinners or special family gatherings.

The addition of roasted garlic creates an aromatic depth that complements the sweetness of the sweet potato and the savory elements of the beef and tortellini. This one-pot meal isn’t just delicious—it’s hearty enough to satisfy the hungriest eaters while nourishing the body with vitamins and protein. Plus, it uses seasonal vegetables to take advantage of the autumn harvest!

Two bowls of delicious, hearty tortellini soup with kale and ground beef on a cutting board and green napkin.

Why make this Hearty Beef and Kale Tortellini Soup?

This tortellini soup with kale is more than just a meal—it’s a comforting experience that brings everyone to the table. The creamy broth, combined with bursts of flavor from the cheese tortellini and the earthiness of the kale, creates a balanced and nourishing dish that’s perfect for any season. And here’s why you should add it to your weeknight rotation:

It’s rich and hearty. The combination of ground beef, cheese tortellini, and sweet potato makes this soup satisfyingly filling and perfect for dinner.
It’s packed with nutrients. Adding kale brings antioxidants, fiber, and essential vitamins, while sweet potatoes offer beta-carotene and potassium, improving the dish’s nutritional value.
It’s easy and convenient. Simple, everyday ingredients like onions, broth, and spices ensure you can whip up this soup without a special shopping trip. It’s a perfect meal for busy nights when you need something warm and wholesome on the table—and fast.
It’s flavorful and aromatic. With the blend of roasted garlic, oregano, and thyme infused into every bite, this soup feels gourmet without requiring advanced cooking skills.
It’s easily customizable. You can adapt this recipe based on your own preferences or dietary needs. For a spicier kick, you can substitute ground beef with Italian sausage or replace it with chickpeas for a vegetarian option.

Hearty Beef and Kale Tortellini Soup Ingredients

Olive or avocado oil
Onion
Garlic bulb: I like to roast the whole thing and add it to the soup! Simply cut the top off to expose a bit of the cloves, then drizzle with a bit of olive oil and bake!
Oregano and thyme
Salt
Ground beef: We like to use grass-fed ground beef whenever possible.
Sweet potato
Tomato paste
Beef or chicken broth: I love adding bone broth for an extra boost of nutrients! My favorite is Kettle & Fire from Thrive Market.
Three-cheese tortellini
Kale: Any variety of kale will do, but we like the lacinato variety. I also often use frozen kale for ease!
Heavy cream: The A2 heavy cream from Alexandre Farms (via Azure Standard) is my go-to.

Hearty Beef and Kale Tortellini Soup Variations

Swap the protein: Use Italian sausage for a spicier twist.
Tomato-based option: Replace the heavy cream with crushed tomatoes for a tangy flavor.
Vegetarian version: Substitute ground beef with chickpeas or white beans for plant-based protein.

I hope you love this recipe!

Hearty Beef and Kale Tortellini Soup

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

This hearty beef and kale tortellini soup is a comforting, creamy, and flavor-packed meal that uses seasonal vegetables and pantry staples.

Ingredients

1 tablespoon olive or avocado oil
1 small yellow onion, diced
1 garlic bulb roasted*
2 teaspoons each oregano and thyme
1-2 teaspoons salt, to taste
1 lb. ground beef
1 sweet potato large (or use 2 small) peeled, cubed
3 tablespoons tomato paste
32 oz. beef or chicken broth
8 oz three-cheese tortellini (refrigerated)
2 cups frozen kale or diced fresh kale
½ cup heavy cream

Instructions

Brown your ground beef in a large pot or Dutch oven over medium heat, breaking it up as it cooks. Once it is browned through and no pink remains, remove to a bowl and wipe out the pot, if desired.
Season the ground beef with salt, oregano, and thyme.
Add olive oil and diced onion to the same pot where you browned the beef, and cook until the onion is translucent.
Add the roasted garlic, and use a wooden spoon to smush it a bit in the pan. Add the sweet potato, broth, and tomato paste. Stir well so the tomato paste blends into the broth. (You can also use a small whisk or fork to break up the tomato paste.)
Bring the soup to a light boil, then simmer for about 5-7 minutes, until the potatoes are almost, but not completely, cooked.
Add the tortellini and kale, and simmer the soup for 7 minutes or until the tortellini is cooked (no more than 10 minutes).
Stir in the seasoned beef into the soup, then add the heavy cream and stir well. Remove the pot from the heat.
Taste and adjust the seasonings as desired. If you used garlic powder instead of the raosted garlic, you may need to add a bit more. Try 1/2 teaspoon at a time.
Transfer to bowls and serve with some delicious sourdough or overnight bread!

Notes

*If you don’t want to take the time to roast the garlic, you can use 1&1/2 tsp garlic powder, but the roasted garlic makes this dish even better!
Use Italian sausage for a spicier twist.
Replace the heavy cream with crushed tomatoes for a tangy flavor.
Substitute ground beef with chickpeas or white beans for plant-based protein.