Beef, tortellini and green pea soup
with L'épicier
- Preparation 15 min
- Cooking 25 min
- Servings 4 à 6
- Freezing Absolument
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Beef, tortellini and green pea soup 😎
When it’s time to cook for my boys, I love having everything on hand to improvise a solid meal without losing time. And that’s exactly why I’m proud to announce my new collaboration with L’Épicier, the luxury online grocery service that completely transforms my kitchen routine. The quality of their meats, their flawless vacuum-sealed packaging, the constant freshness… everything is designed to make life easier and more delicious.
This beef, tortellini and pea soup is the perfect example: a complete, comforting and generous meal that comes together with zero stress. Good tortellini, a broth that tastes like real life, high-quality meat and a little Québec touch with the Bas-du-Fleuve salted herbs — this is exactly the kind of recipe I love to make when I want to feed my little crew quickly without sacrificing flavor.
What I especially love about L’Épicier is the peace of mind. Knowing I’ll (almost) never run out of anything because everything is already there, well packed and ready to use. Yes, I still go to the store for fresh veggies now and then, but having a solid base at home is worth its weight in gold. It completely changes the way I plan meals: instead of stressing, I feel equipped at all times to whip up an improvised dinner that’s fast, efficient and damn good.
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✅ Save time on busy weeknights
Use leftover cooked beef (roast, steak, etc.) to speed things up.
Prep and slice the vegetables in advance and keep them refrigerated for quick assembly.
Always keep fresh or frozen tortellini on hand — perfect for fast, satisfying meals.
✅ Boost the flavor
Add a splash of lemon juice or a drizzle of balsamic vinegar to brighten the broth.
Stir in a pinch of crushed chili flakes or freshly cracked black pepper for a subtle kick.
Finish the soup with a handful of fresh herbs (basil, parsley or chives) right before serving.
✅ Storage tips
This soup keeps for up to 3 days in the fridge, but add the tortellini only at the moment of serving to prevent them from becoming too soft.
Freezing is not recommended for stuffed pasta, as they soften after thawing — but honestly, freezing is still better than wasting food!
Ingredients for my beef, tortellini and green pea soup
- 700 g prosciutto and parmesan tortellini (or any variety you prefer)
- Olive oil
- 450 g lean ground beef from L’Épicier
- 2 French shallots, thinly sliced
- 2 large garlic cloves, finely chopped
- 1.5 tbsp (15 ml) Bas-du-Fleuve salted herbs
- 1/4 cup (60 ml) dry white wine
- 10 cups (1.5 liters) beef broth
- 2 tbsp (30 ml) honey
- 1 cup (180 ml) frozen green peas
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Preparation
- Bring a large pot of salted water to a boil and cook the tortellini until tender. Drain and set aside.
- In the same pot, heat a drizzle of olive oil over medium-high heat. Add the ground beef, season generously with salt and pepper, and stir. Cook for 5 to 7 minutes, breaking the meat apart, until nicely browned. Drain excess fat and transfer the meat to a bowl.
- In the same pot, add the shallots, garlic and Bas-du-Fleuve salted herbs. Sauté for 3 to 4 minutes, stirring.
- Deglaze with the white wine, scraping the bottom well, and let reduce for 1 minute to evaporate the alcohol.
- Add the beef broth, honey, peas, ground beef and tortellini, then bring to a boil. Stir gently and simmer 2 to 3 minutes to heat everything through. Adjust seasoning and serve immediately!
Yes. You can prepare the broth, beef and vegetables ahead of time. Add the tortellini only when serving so they stay tender without becoming mushy.
Absolutely. Ravioli or gnocchi work very well. Choose a cheese- or meat-filled pasta to keep the soup rich and satisfying.
Lean ground beef is ideal, but any cooked beef will work great — leftover roast, steak slices, or even shredded beef for extra richness.
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