By Chef Alli
Tortellini Ground Beef Soup
Ingredients
1 lb. ground beef
1 Tbs. Italian seasoning
1 medium yellow onion, diced
1 cup celery, diced
1 cup carrots, diced
3 cloves garlic, minced
6 cups chicken broth
1 14-oz. can petite diced tomatoes, with juice
24 oz. tomato sauce
Kosher salt and freshly ground black pepper, to taste
12 oz. cheese tortellini, refrigerated or frozen
2-3 cups fresh spinach, chopped or torn
2 Tbs. fresh Italian parsley, chopped, optional
Instructions
In a large pot or Dutch oven over medium-high heat, cook and crumble the ground beef until no pink remains; remove the beef to a plate and reserve.
Add the Italian seasoning, onions, celery and carrots to the drippings that remain in the pot; sauté until the vegetables are beginning to soften, eight to 10 minutes, stirring occasionally.
Add the minced garlic and sauté the vegetables one minute longer.
Pour in the chicken broth, tomatoes with juice and tomato sauce. Stir in the reserved and cooked ground beef; season to taste with salt and pepper.
Bring the soup to a high simmer, then add the tortellini; reduce the heat
to medium low. Cover the pot and let the soup simmer for 15 to 20 minutes or until the vegetables and tortellini are fully tender, stirring occasionally.
Stir in the chopped spinach and parsley, if desired. Serve at once.
