Beefy Vegetable Tortellini Soup
1 lb. ground beef
2 large carrots, sliced
3 large celery ribs, sliced
1 large sweet onion, diced
4 garlic cloves, minced
4 cups (1 box) beef stock
28 oz. can diced tomatoes
1 can (15.5 oz.) red kidney beans
1 can (14.5 oz.) green beans
1 small zucchini, diced
1 small yellow/summer squash, diced
2 cups cabbage, chopped
1 tsp each of granulated sugar, dried oregano, dried basil, black pepper
1 ½ tsp salt
½ cup dry red wine
2 cups cheese tortellini (I used frozen)
2 cups fresh spinach, chopped
Parmesan cheese for serving, grated or fresh
In a large pot over medium heat, brown and crumble the ground beef. Once the beef is almost cooked, add the carrots, celery and onions and sauté for 5-7 minutes until the vegetables are starting to soften.
Add in the minced garlic and sauté for 1 minute until fragrant. Using a large spoon, tilt the pan to the side to discard most of the grease from the beef.
Add the box of beef stock, can of diced tomatoes, can of kidney beans & green beans, zucchini, yellow squash, cabbage, sugar, basil, oregano, pepper and salt. Stir all together and increase the heat to high/medium high.
Bring to a boil, cover and then turn the heat down to low to bring to a simmer for 30 minutes.
Add the red wine, tortellini and fresh spinach and continue to cook uncovered for 30 more minutes until the pasta is cooked through and tender.
Give it a taste and adjust any seasonings. Serve it up and garnish with some parmesan cheese. Mmm so hearty and delicious!
It's starting to feel like fall in Michigan, and for me that means more soups! Yes, I still cook soup throughout the summer, but it's more acceptable in the fall.
This soup is so hearty, comforting and delicious. All the different kind of vegetables and the delicious cheese tortellini make this soup slurping good.