Beefy Italian Tortellini Soup

Serve this delicious beef slow-cooker soup recipe with crusty bread for a satisfying one-bowl meal.

DifficultyBeginner

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Yields6 Servings
Prep Time15 minsCook Time4 hrsTotal Time4 hrs 15 mins

 1 lb (500 g) Lean Ground Beef Sirloin*
 1 large onion, chopped
 2 carrots, peeled and chopped
 4 cup (1 L) beef stock
 ½ tsp (2 mL) dried Italian herb seasoning
 ½ tsp (2 mL) salt
 ¼ tsp (1 mL) black pepper
 7 ½ oz (213 mL) canned tomato sauce
 19 oz (540 mL) canned tomatoes, chopped, with juices
 2 cup (500 mL) sliced mushrooms
 10 oz (300 g) package fresh or frozen cheese-filled tortellini
 1 zucchini, quartered lengthwise and sliced
 ¼ cup (50 mL) chopped fresh parsley
 2 tbsp (30 mL) grated Parmesan cheese

1

Cook ground beef in large nonstick skillet over medium-high heat for 8 to 10 minutes, breaking into small chunks with back of spoon, until browned and completely cooked. Drain, if necessary. Transfer to 3-1/2 to 6-quart (3.5 to 6 L) slow cooker. Add onion, carrots, stock, Italian seasoning, salt, pepper, tomato sauce, tomatoes and mushrooms.

2

Cook, covered, on LOW for 6 to 10 hours or on HIGH for 3 to 4 hours or until vegetables are tender. Meanwhile, cook tortellini according to package directions. Drain.

3

Add zucchini, parsley and drained tortellini to slow cooker and cook on HIGH for 15 to 20 minutes or until heated through and zucchini is tender. Spoon into individual bowls and top with Parmesan cheese.

Ingredients

 1 lb (500 g) Lean Ground Beef Sirloin*
 1 large onion, chopped
 2 carrots, peeled and chopped
 4 cup (1 L) beef stock
 ½ tsp (2 mL) dried Italian herb seasoning
 ½ tsp (2 mL) salt
 ¼ tsp (1 mL) black pepper
 7 ½ oz (213 mL) canned tomato sauce
 19 oz (540 mL) canned tomatoes, chopped, with juices
 2 cup (500 mL) sliced mushrooms
 10 oz (300 g) package fresh or frozen cheese-filled tortellini
 1 zucchini, quartered lengthwise and sliced
 ¼ cup (50 mL) chopped fresh parsley
 2 tbsp (30 mL) grated Parmesan cheese

Directions

1

Cook ground beef in large nonstick skillet over medium-high heat for 8 to 10 minutes, breaking into small chunks with back of spoon, until browned and completely cooked. Drain, if necessary. Transfer to 3-1/2 to 6-quart (3.5 to 6 L) slow cooker. Add onion, carrots, stock, Italian seasoning, salt, pepper, tomato sauce, tomatoes and mushrooms.

2

Cook, covered, on LOW for 6 to 10 hours or on HIGH for 3 to 4 hours or until vegetables are tender. Meanwhile, cook tortellini according to package directions. Drain.

3

Add zucchini, parsley and drained tortellini to slow cooker and cook on HIGH for 15 to 20 minutes or until heated through and zucchini is tender. Spoon into individual bowls and top with Parmesan cheese.

Beefy Italian Tortellini Soup
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