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Beefy Tortellini Soup

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Thanks for sharing!

Do you love soup?  I sure do, and this is probably my family’s favorite!!  A sweet friend of mine shared this recipe with me last year.  I asked her if I could share it with you.  So here it is!  Thanks bunches, Anne!
 
 
  
The only 2 soups that my son likes are this and my potato soup.  I need to share that one with you as well!  Maybe next week.
 
It is very easy and simply cooks on the stove top.
 
 
Ingredients Needed:
 
2-3 medium carrots
1 medium onion
1 TBS. olive or vegetable oil
2 cloves minced garlic (I use kind in jar)
1 lb. of lean ground beef
4 cups beef broth
2 cups water
1 can diced tomatoes, your seasoned preference
1 long squirt of Italian dressing
1 dash of Tabasco (optional)
basil, oregano and pepper to taste
1- 9oz package cheese filled tortellini, refrigerated kind
1-2 medium zucchini
Parmesan cheese for serving
 
 
 
 
Directions:
  1. 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.
  2. 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.
  3. Crumble in lean ground beef and cook until no longer pink.  Drain.
  4. 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.
  5. Carefully add beef mixture to broth.  Let everything cook together.  Taste broth and season as needed.
  6. Halve the zucchini lengthwise and cut crosswise into 1/4 in. half rounds.
  7. 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.
  8. Add tortellini, cook until al dente, 10-12 minutes.
  9. Serve with parmesan cheese on top and with crusty French bread.
Over the past year this has really become a family favorite.  I serve it quite frequently!   I may even make this on occasion this summer and use fresh diced tomatoes from the garden and our zucchini.  I have a family of 4 which includes 2 teens.  We still have enough leftover for a couple of lunch servings.  If you haven’t used the refrigerator pasta before, it really expands as it cooks.  There is no need to up the pasta size for this recipe.  I know the package looks small, but it is perfect!
 
Have a great day!  It is a rainy and cold day…only 36 at noon!  That’s cold for us in SC!  Thanks for stopping by!

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Comments

  6. Peggy says

    Christy, I am having such a fun time keeping up with your blog and on IG and now Facebook! When do you sleep?? My IG name is waldenpeg and we’ve had some laughs over Josh Duhamel (oops, drooled on my keyboard lol) Aaaaaaanyways, what a gift you have!! You really do inspire me and I want to thank you for sharing your gifts through your blog. I’m going to make your soup tomorrow for supper–I have all the ingredients except for the tortellini which I can easily pick up. My kids are grown up and out of the house, but I know they would love this soup too. Family favorite are the best. Thanks for posting this recipe.

    Reply

    • Christy Our Southern Home says

      Peggy~ Your sweet comments have made my day! I am a busy gal!!! I am so glad you have been inspired. I’ve enjoyed chatting with you on Instagram and getting to know you. I appreciate the follow. I hope you enjoy the soup!

      Reply

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