- Cut carrots into 1/4 in. slices and set aside. I usually have baby carrots and stick carrots on hand. I just used those. Coarsely chop onion.
- In a skillet, heat oil over medium-high heat. Add the onion and stir-fry until just begins to brown. Add garlic. Cook 1-2 minutes.
- Crumble in lean ground beef and cook until no longer pink. Drain.
- Meanwhile, in stock pot, add broth, water, Italian dressing and diced tomatoes. Cover and bring to boil. Add carrots and seasoning including Tabasco, if using. If you look at the collage picture you will see the amount of basil and oregano that I use. I use about that much of a capful of each and a hearty pinch of pepper. Cook uncovered, stirring occasionally. You may need to add additional water.
- Carefully add beef mixture to broth. Let everything cook together. Taste broth and season as needed.
- Halve the zucchini lengthwise and cut crosswise into 1/4 in. half rounds.
- I add the zucchini about 3 minutes before the pasta is ready to keep it a bit firmer. If you like it mushy, then add at the time of the pasta. Adjust accordingly to your desired tenderness of the zucchini.
- Add tortellini, cook until al dente, 10-12 minutes.
- Serve with parmesan cheese on top and with crusty French bread.
I’d love for you to follow Our Southern Home. The various ways to follow are in the sidebar.
This post was featured at: