Simple tortellini soup
Prep Time
Cooking Mode
15 mL (1 tbsp.) tbsp. olive oil
1 red onion
2 red peppers
1 clove garlic
450 g (1 lb.) lb ground beef ou veal
5 mL (1 tsp.) tsp Italian spices
To taste salt and pepper
2 cans (796 mL) cup whole tomatoes
1 L (4 cups) cups beef stock
1 package (700 g) lb cheese tortellini
750 mL (3 cups) cups baby spinach
To taste Parmesan
15 mL (1 tbsp.) tbsp. olive oil
1 red onion
2 red peppers
1 clove garlic
450 g (1 lb.) lb ground beef ou veal
5 mL (1 tsp.) tsp Italian spices
To taste salt and pepper
2 cans (796 mL) cup whole tomatoes
1 L (4 cups) cups beef stock
1 package (700 g) lb cheese tortellini
750 mL (3 cups) cups baby spinach
To taste Parmesan
Directions
1Sauté the onion and peppers in oil in a large saucepan.
2Add the garlic and beef and fry until meat is no longer pink.
3Add the Italian spices and season to taste. Add the tomatoes and beef stock. Bring to a boil.
4Add the pasta and cook 6 minutes.
5Add the spinach and cook 1 or 2 minutes.
6Serve with shaved Parmesan, if using.
7If there is leftover soup, the pasta will likely absorb the liquid. If this is the case, add some beef stock and reheat it on the stove.
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Personal Note
Personal Note