Has the cold winter got you hibernating yet? Well warm up with this hearty tortellini soup that is perfect for a cold evening! Serve it up with some Parmesan cheese and crusty buttered rolls for the perfect meal!
Let’s get started!
Prep Time10 minutes
Cook Time1 hour45 minutes
Total Time1 hour55 minutes
1 tbsp olive oil
1 cup chopped onions
1 cup chopped celery
1 cup sliced carrots
2 cloves garlic, minced
1 lb extra lean ground beef
2 links mild Italian sausage sliced
1 can (28oz) diced tomatoes undrained
4 cups beef stock
1 can (14oz) red kidney beans drained and rinsed
1 can (14oz) northern beans, drained and rinsed
1 cup cabbage chopped or chopped brussel sprouts
1 cup green beans, drained
2 tsp Italian seasonings
1 ½ tsp salt
1 tsp pepper
2 cups cheese filled tortellini fresh or frozen
freshly grated Parmesan cheese
1. In large pot, heat oil over medium heat. Add onions, celery, carrots and garlic. Cover and cook for about 5 minutes. Add in ground beef and sausage. Cook until beef is no longer pink.
2. Add tomatoes, beef stock, beans, cabbage, green beans, Italian seasonings, salt and pepper. Bring to a boil, reduce heat to low and simmer covered for 30 minutes.
3. Stir in tortellini and cook uncovered for 15 minutes or until pasta is tender but firm. Adjust seasonings as you wish and ladle into bowls and sprinkle with parmesan cheese and serve with buttered rolls.