Categorized:
- Main Dish
- Pasta & Italian
- Soups
Tagged:
- carrots
- celery
- chicken broth
- garlic
- ground beef
- italian seasoning
- onions
- parsley
- spinach
- tomato sauce
- tomatoes
- tortellini
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, roughly chopped
- 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 (or add 1 1/2 Tbsp olive oil and drain off fat).
- 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 (see important note*) and let simmer according to time listed on package (usually about 4 - 7 minutes).
- Stir in spinach and parsley. Serve warm.
Notes
- Reduce broth to 4 1/4 cups in soup, then cook tortellini in a pot of boiling water separately from soup.
- Toss tortellini with olive oil after draining.
- Store separate from soup in fridge.
- Add to servings separately near end of reheating.
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