Tortellini Soup
Ingredients
The soup base
-
1
Tbsp
olive oil
-
1
lb.
lean ground beef
-
1 ½
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
to taste
-
Pepper
to taste
The finishing touches
-
1
(9 oz) pkg.
cheese tortellini
-
2
cups
fresh spinach, roughly chopped
-
3
Tbsp
minced fresh parsley
Instructions
- Heat olive oil in a large pot over medium-high heat and brown the beef.
- Transfer the cooked beef to a paper towel-lined plate, leaving some fat in the pot.
- Add onions, carrots, and celery to the pot and sauté until softened.
- Add garlic and sauté for an additional minute.
- Pour in the chicken broth, tomatoes, tomato sauce, and cooked beef, then season with Italian seasoning, salt, and pepper.
- Bring to a simmer, reduce heat, and cover, cooking until the vegetables are nearly soft.
- Add the tortellini and simmer according to package instructions.
- Stir in spinach and parsley before serving warm.
Nutrition Facts (estimated)
Servings
6
Calories
404
Total fat
14g
Total carbohydrates
42g
Total protein
28g
Sodium
1409mg
Cholesterol
65mg
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