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Tortellini Soup


Ingredients:

Olive oil: This is used to encourage browning of the meat. It also helps reduce sticking.

Ground beef: Use lean ground beef.


Yellow onion: This is a critical ingredient that really builds up the background flavor of the soup, don’t skip it.


Celery: If you want this to cook faster slice it thin, it’s a very crisp vegetable and requires more cooking time than other vegetables to become tender.


Carrots: Dice these up small. I think most of the time small dice is best for soup.


Garlic: As always fresh is best!


Low-sodium chicken broth: Using low-sodium gives a bit more control over the amount of salt. You can even use unsalted to cut sodium in the recipe.


Canned diced tomatoes: I like to use petite cut tomatoes but standard cut are fine.


Tomato sauce: Similar to tomato passata in other countries if you aren’t sure what to look for.


Italian seasoning: If you don’t have this just use 1 1/2 tsp dried basil, 1 tsp dried oregano and 1/2 tsp dried thyme.


Cheese tortellini: I highly highly recommend sticking with refrigerated tortellini not shelf stable, it has a far superior flavor.


Spinach: Opt for fresh not frozen spinach. Frozen spinach will be mushy in soup.


Parsley: Fresh parsley adds a lot more flavor here than dried would. If you have fresh basil on hand sometimes I’ll add that instead.


Salt and pepper: Add to taste.



How to Make:

  1. Brown beef: Heat olive oil in a large pot over medium-high heat. Crumble in beef and let cook until browned on bottom, about 3 minutes.

  2. Break up beef and cook through, transfer: Turn and break up beef and let continue to cook until cooked through. 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 fa.

  3. Saute vegetables: Add onions, carrots, and celery to pot. Saute until starting to soften, about 7 minutes.

  4. Add garlic and saute 1 minute longer.

  5. Add canned ingredients and seasoning: Pour in chicken broth, tomatoes, tomato sauce, cooked beef, and season with Italian seasoning and salt and pepper to taste.

  6. Simmer: Bring to a simmer, then reduce heat to medium-low. Cover and simmer, stirring occasionally, until veggies are nearly soft, about 15 minutes.

  7. Cook tortellini in soup: Add tortellini and let simmer according to time listed on package, usually about 4 – 7 minutes.

  8. Finish with fresh greens: Stir in spinach and parsley. Serve warm.

A Healthy Hot Mess by Jennifer Stawarz

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