Beefy Tortellini Soup Recipe
The smell of this Beefy Tortellini Soup recipe will draw your husband to the kitchen. A yummy Appetizer dish that I recommend to my friends is this recipe of Beefy Tortellini Soup. Use the freshest of Beef available to get a delicious Beefy Tortellini Soup. I am certain both of us will concur that this Beefy Tortellini Soup is simply scrumptious.
Ingredients
2 medium carrots
1 medium onion
1 tablespoon olive or other vegetable oil
2 cloves garlic, minced or crushed through a press
1/4 pound lean ground beef
2 1/2 cups beef broth
1 1/2 cups water
1 cup crushed tomatoes
1 teaspoon basil
1/4 teaspoon pepper
1/2 pound fresh cheese-filled tortellini
1 medium zucchini
1/4 cup grated Parmesan cheese (optional)
Directions
1 Cut the carrots into 1/4-inch slices and set aside. Coarsely chop the onion.
2 In a medium saucepan, warm the oil over medium-high heat until hot but not smoking. Add the onion and garlic and stir-fiy until the mixture just begins to brown, about 3 minutes.
3 Crumble in the beef and cook, stirring, until the meat is no longer pink, about 3 minutes.
4 Add the beef broth, water and crushed tomatoes. Cover and bring the mixture to a boil over medium-high heat. Add the carrots, basil and pepper, and cook uncovered, stirring occasionally, for 2 minutes.
5 Add the tortellini and cook until al dente, 10 to 12 minutes or according to package directions.
6 Meanwhile, halve the zucchini lengthwise and then cut crosswise into 1/4-inch half-rounds. Three minutes before the tortellini are done, add the zucchini to the soup. Continue cooking, uncovered, until the zucchini is crisp-tender.
2 In a medium saucepan, warm the oil over medium-high heat until hot but not smoking. Add the onion and garlic and stir-fiy until the mixture just begins to brown, about 3 minutes.
3 Crumble in the beef and cook, stirring, until the meat is no longer pink, about 3 minutes.
4 Add the beef broth, water and crushed tomatoes. Cover and bring the mixture to a boil over medium-high heat. Add the carrots, basil and pepper, and cook uncovered, stirring occasionally, for 2 minutes.
5 Add the tortellini and cook until al dente, 10 to 12 minutes or according to package directions.
6 Meanwhile, halve the zucchini lengthwise and then cut crosswise into 1/4-inch half-rounds. Three minutes before the tortellini are done, add the zucchini to the soup. Continue cooking, uncovered, until the zucchini is crisp-tender.
