Creamy Beef Tortellini Soup. The temperatures dropped, blankets are out, its cozy season which means soup every evening?👀 Dinner for two Ingredients 250g minced beef 1 tbsp olive oil 1 tbsp butter 1 onion, finely diced 2 carrots, diced 2–3 garlic cloves, minced 1 tsp chilli flakes 1 tsp Italian seasoning Salt and pepper, to taste 2 tbsp tomato paste 1 tbsp flour 400g passata 1 tsp sugar 3–4 cups vegetable stock 1 tsp garlic powder 1 tsp onion powder 1 tsp paprika 1 tsp mixed herbs 500g tortellini (I used ham and bacon) 150ml double/heavy cream 2 large handfuls spinach 50g grated Parmesan Cooking Instructions Heat the olive oil and butter in a large pot over medium heat. Add the diced onion and carrots and cook for 5–7 minutes, stirring occasionally, until softened. Add the minced garlic and cook for about 30 seconds. Add the chilli flakes, Italian seasoning, salt and pepper. Stir and cook for another 30 seconds. Add the minced beef and cook for 5–7 minutes, breaking it up with a wooden spoon until browned and cooked through. Add the tomato paste and stir well. Cook for 1–2 minutes. Sprinkle in the flour and stir well for about 1 minute. Pour in the passata and add the sugar. Stir everything together. Gradually add the vegetable stock, stirring well to combine. Add the remaining seasoning — garlic powder, onion powder, paprika and mixed herbs. Bring the soup to a gentle boil, then reduce the heat and simmer for 10–15 minutes. Stir in the grated Parmesan until melted and incorporated into the soup. Add the spinach and stir until wilted. Add the tortellini and cook according to the packet instructions, usually around 3–5 minutes for fresh tortellini. Finally, stir in the double cream and gently heat for another 1–2 minutes. Avoid bringing it to a vigorous boil after adding the cream. Taste and adjust the seasoning with additional salt and pepper if needed. #DinnerIdeas #quickrecipes #autumnrecipes #soupseason #comfortfood — @on_todays_bake sur TikTok