September 24, 2009
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.



Blogger heartnsoulcooking said...

YUMMY!!! I love to make YUMMY!!! soups in the fall. THANKS!!! Geri

Blogger Raisingarrows said...

Sounds yummy! I actually have some beef broth I froze the other day..might try my hand at this!
~Amy @ Raising Arrows

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