Beef & Tortellini Soup
Normally, I’m a big advocate of fresh ingredients, but the use of frozen vegetables in this recipe makes it especially quick and easy for meal prep or an afterwork dinner.
This recipe is packed with veggies and makes a whole lot of soup; I used an 8 qt soup pot. Leftovers can be stored in the fridge and easily reheated for lunches.
If you’re cooking for one or aren’t a big fan of leftovers, you may want to cut the recipe in half.
Can you see the spices in that picture to the left?
You’ll want to stock up on your spices before you get cooking! This soup is going to have a great flavor from the Italian Herb seasoning, and you’ll get just a little bit of heat from the red pepper flakes.
And, if great flavor isn’t quite enough for you, this is a one pot recipe. Hooray, easy clean-up!
If you’re new to this and don’t know what spices to buy, I recommend Spice Island. Their Italian herb seasoning is my go-to, and I use a lot of their other products as well.
I used my garlic press to smash a few cloves of garlic just before I started cooking the beef to get a fresh garlic flavor and release the allicin.
The other fresh ingredients I used were the onion, zucchini, and summer squash. The onion was roughly chopped and left in somewhat larger pieces, so it’s easy to find it and taste it in a bite of soup.
My spices are running low because I use them literally all the time, but you get the idea.
The zucchini and squash were cut into thick slices (a little thicker than 1/4 inch), and then each slice was cut in half. I had a squash and zucchini laying around before I went on vacation, so I sliced them and then froze them in a plastic freezer bag. You could do this or use fresh depending on what you have on hand.
Give this recipe a try and drop your thoughts in the comments below!
Rile Up Your Kitchen!
- 2 lb Ground Beef
- 1/2 Yellow Onion (roughly chopped)
- 3 Cloves of Garlic (large, pressed)
- 8 c Veggie Stock
- 28 oz Canned, Diced Tomatoes (not drained)
- 24 oz Frozen Italian Cut Green Beans
- 1 Zucchini (fresh or frozen)
- 1 Summer Squash (fresh or frozen)
- 19 oz Frozen Cheese Tortellini (I use Tri-Color)
- 1 tsp Celery Salty
- 4 tsp Italian Herb Seasoning
- 2 tsp Red Pepper
- Salt & Black Pepper to taste
- Put the onion, ground beef, and some salt and pepper into your large soup pot. Cook over medium heat to brown the beef.
- Drain the excess fat (you don’t have to get every last drop) and then add your freshly pressed garlic to the pot. Stir it in and let it sit for a minute until you can smell the garlic.
- Add all the other ingredients into the pot and give it a good stir to mix the spices throughout the soup. Turn the burner up to high heat.
- Let the soup cook 12-15 minutes, until everything is warmed up. Stir occasionally for even heating. Sample your soup as you stir and adjust the salt & black pepper to taste.
- Ladle it up & eat it while it’s hot!