Tortellini Soup

What's your favorite fall food, hosting by Life As Mom.

This is definitely one of our family's! It goes together quickly, and you can make it a more frugal meal by using pasta in place of the tortellini. We do this alot! Life as Mom has a fall festival going on this week, hosted by different blogs with great ideas for fall and giveaways! Go visit, you'll enjoy.



Tortellini Soup

4 cans beef broth (or @ 6 cups equivalent - I use Better than Bouillon)
1 can diced tomatoes, Italian flavored
1 can Rotel tomatoes
2 cups julienne cut carrots
2 cans cut green beans
2 cups water
1 lb. ground beef, cooked and drained. (keep pretty small)
1 package cheese tortellini (or just use pasta noodles -- we do this a lot!)
1/2 small onion, diced
1 teaspoon minced garlic
salt and pepper to taste
1 tablespoon - italian seasoning if you don't use seasoned diced tomatoes

Put all ingredients except tortellini/pasta in stockpot and simmer for about 20-30 minutes.

I usually cook the pasta/tortellini in another pot and add a big scoopful to the bowl and then add the soup. I don't like leftover soup to have mushy pasta. Yuck!

Everyone in our house loves this -- it makes a big pot but doesn't last long. It does have a little kick because of the Rotel -- but I think that is what makes the soup.