A hearty, delicious soup made with rich cheese tortellini, browned ground beef, nutritious tomatoes and vegetables, and flavorful herbs. It's one of the coziest, most filling soups you'll make! Makes about 13 cups.
Ready in: 50minutes
1 lb.lean ground beef
1 1/2cups choppedyellow onion
1 cup dicedcelery
1cup diced carrots
3(14.5 oz) canslow-sodium chicken broth
1(14.5 oz) canpetite diced tomatoes
3(8 oz) canstomato sauce
Saltand freshly ground black pepper
1(9 oz) pkg.cheese tortellini
2cups (2 oz)spinach,roughly chopped
3Tbsp mincedfresh parsley
Heat olive oil in a large pot over medium-high heat. Crumble in beef in chunks and let cook until browned on bottom, about 3 minutes.
Turn and break up beef and continue to cook until no longer pink. Transfer beef to a paper towel lined plate while leaving 1 1/2 Tbsp fat in pot (or add 1 1/2 Tbsp olive oil and drain off fat).
Add onions, carrots, and celery to pot. Saute until starting to soften, about 7 minutes.
Add garlic and saute 1 minute longer.
Pour in chicken broth, tomatoes, tomato sauce, cooked beef, and season with Italian seasoning and salt and pepper to taste.
Bring to a simmer, then reduce heat to medium-low. Cover and simmer, stirring occasionally, until veggies are nearly soft, about 15 minutes.
Add tortellini (see important note*) and let simmer according to time listed on package (usually about 4 - 7 minutes).
Stir in spinach and parsley. Serve warm.
*If you plan on having leftover soup I highly recommend cooking the tortellini separately:
Reduce broth to 4 1/4 cups in soup, then cook tortellini in a pot of boiling water separately from soup.