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Tortellini soup in a blue plate

Beef tortellini soup with peas

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5 from 1 review

  • Author: Alexa's Cuisine
  • Total Time: 30 minutes
  • Yield: 8 people 1x


This Beef tortellini soup with peas is a delicious and well-rounded meal that is perfect for cold weather or anytime you crave a comforting bowl of soup.


  • 1 tablespoon Oil
  • 1 medium onion (chopped)
  • 2 medium Carrots (sliced) or 2 cups baby carrots (sliced)
  • 1 celery stick
  • 2 small sweet bell pepper
  • 3 liter beef broth (or chicken, veggie broth, water)
  • 1 cup frozen peas (fresh or canned)
  • 500 grams beef tortellini
  • Salt 
  • Ground black pepper
  • Parsley and dill (optional)
  • 1 glove garlic (chopped)


  1. In a large pot or Dutch oven, cook the chopped onion, diced carrots, celery and minced garlic for a few minutes until softened.
  2. Pour in the beef broth. Add the sliced bell peppers, salt, and black pepper. Stir to combine.
  3. Bring the soup to a boil, then reduce the heat and simmer for about 10 minutes.
  4. Add the tortellini to the pot and cook for 5-7 minutes or until the tortellini are cooked through.
  5. Add the frozen peas and cook for an additional 2-3 minutes or until heated through.
  6. Ladle the soup into bowls and sprinkle with chopped fresh parsley and dill, if desired.

Enjoy your delicious beef tortellini soup with peas!


This soup is also great to freeze.

  • Prep Time: 10
  • Cook Time: 20
  • Category: Soups
  • Method: Cooking
  • Cuisine: American