Creamy Beef Tortellini Soup

If serving with bread, slice a baguette, place on a baking sheet, and drizzle with olive oil. Toast until golden and crispy.

Once toasted, rub a fresh garlic clove over the surface of each slice of bread. Set aside.

In a large pot or Dutch oven over medium-high heat, add olive oil. Add the ground beef, garlic powder, oregano, red pepper flakes, and salt. Break up the meat and cook until browned. Remove the cooked beef from the pot and set aside.

To the same pot, add lemon juice, butter, minced garlic, halved cherry tomatoes, and tomato paste. Sauté for a few minutes until the tomatoes begin to break down.

Pour in the chicken broth and bring to a simmer.

In a separate bowl, whisk together the half-and-half and all-purpose flour until smooth to create a slurry. Pour the slurry into the pot, stirring constantly.

Stir in the sun-dried tomatoes, cream cheese, and grated Parmesan cheese. Season with salt and black pepper to taste. Continue to stir until the cheeses are fully melted and the soup has thickened slightly.

Return the cooked ground beef to the pot along with the cheese tortellini. Cook according to package directions, typically for 5-7 minutes, until the tortellini is tender.

Turn off the heat and stir in the fresh spinach, chopped parsley, and chopped basil until the spinach is just wilted.

Ladle the soup into bowls. Garnish with additional Parmesan cheese, red pepper flakes, and fresh basil leaves. Serve immediately with the garlic bread on the side.