Tortellini Soup

 





Ingredients

1 Tbsp olive oil

1 lb. lean ground beef

1 1/2 cups chopped yellow onion

1 cup diced celery

1 cup diced carrots

1 Tbsp minced garlic

3 (14.5 oz) cans low-sodium chicken broth

1 (14.5 oz) can petite diced tomatoes

3 (8 oz) cans tomato sauce

1 Tbsp Italian seasoning

Salt and freshly ground black pepper

1 (9 oz) pkg. cheese tortellini

2 cups (2 oz) spinach

3 Tbsp minced fresh parsley

Instructions

Heat olive oil in a large pot over medium-high heat. Crumble in beef in 

chunks and let cook until browned on bottom, about 3 minutes.


Turn and break up beef and continue to cook until no longer pink. 

Transfer beef to a paper towel lined plate while leaving 1 1/2 Tbsp fat 

in pot .

Add onions, carrots, and celery to pot. Saute until starting to soften, 

about 7 minutes.

Add garlic and saute 1 minute longer.





Pour in chicken broth, tomatoes, tomato sauce, cooked beef, and 

season with Italian seasoning and salt and pepper to taste.

Bring to a simmer, then reduce heat to medium-low. Cover and 

simmer, stirring occasionally, until veggies are nearly soft, about 15 

minutes.

Add tortellini  and let simmer according to time listed on package.

Stir in spinach and parsley. Serve warm.







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