Beef And Tortellini Soup Food

BEEF TORTELLINI SOUP

Steps:

• Brown beef well in a deep dutch oven or stock pot.
• Add leek, celery, and onion and saute on low until veges are soft.
• Add broth and all other ingredients. Simmer on low for 2-3 hours or until beef is tender.
• Add tortellini. Simmer for 5 minutes, then turn off heat and let stand, covered, for at least 30-45 minutes. Tortellini will cook in the hot broth.
• Serve with crusty bread.

BEEF AND TORTELLINI SOUP

Steps:

• Place 2 tablespoons flour in a large resealable plastic bag. Add beef, a few pieces at a time, and shake to coat. In a nonstick Dutch oven, brown beef in 2 teaspoons butter; remove and keep warm. , In the same pan, saute the onion, celery and carrot in remaining butter until tender. Add garlic; cook 1 minute longer. Add the tomatoes, broth, 1 cup water, thyme, pepper, salt and reserved beef. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. Add tortellini; cook 5-10 minutes longer or until tender., Combine remaining flour and water until smooth. Stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened.

BEEF TORTELLINI SOUP

Steps:

• In a Dutch oven or soup kettle, brown beef; drain. Add the next 11 ingredients; bring to a boil. Reduce heat; cover and simmer for 30 minutes. , Add tortellini; cook for 20-30 minutes or until tender. Remove bay leaves. Garnish individual servings with Parmesan cheese if desired.

BEEF AND TORTELLINI SOUP

Steps:

• Place 2 tablespoons flour in a large resealable plastic bag. Add beef, a few pieces at a time, and shake to coat. In a nonstick Dutch oven, brown beef in 2 teaspoons butter; remove and keep warm.
• In the same pan, saute the onion, celery, carrot and garlic in remaining butter until tender. Add the tomatoes, broth, 1 cup water, thyme, pepper, salt and reserved beef. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. Add tortellini; cook 5-10 minutes longer or until tender.
• Combine remaining flour and water until smooth. Stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened.

VEGETABLE SOUP WITH MEAT TORTELLINI

Steps:

• In a saucepan heat vegetable oil over medium heat. Add the onion, cover and simmer 5 minutes or until tender. Add the sliced mushrooms and saute 2 to 3 more minutes or until somewhat tender. Add the carrots, parsnips and broth. Bring to a boil and simmer 5 minutes or until the carrots are tender. Add the tortellini, cover and cook 8 minutes or until cooked through. While the vegetables and tortellini are cooking, roughly chop the spinach. When the tortellini is cooked through, stir in the spinach and simmer a minute or until tender. Season with salt and pepper and ladle into a soup bowl.

CREAMY TORTELLINI SOUP

Steps:

• Bring the broth to a gentle boil in a medium pot over medium-high heat.
• Add the frozen vegetables to the pot and return to a gentle boil. Add the tortellini and cook until almost tender, 3 to 5 minutes. Add the heavy cream and cook for another 2 minutes. Taste and adjust the seasoning.
• Ladle into bowls and top with the shaved Parmesan and croutons. Drizzle with olive oil.

MEATBALL-TORTELLINI SOUP

Steps:

• Combine the beef, parmesan, 2 tablespoons parsley, the egg, garlic, 1/2 teaspoon salt, and pepper to taste in a medium bowl; mix with your hands until just combined. Form into 1-inch meatballs; set aside.
• Heat the olive oil in a pot or Dutch oven over medium-high heat. Add the meatballs and cook, turning, until golden, 3 to 4 minutes; remove to a plate. Add the carrots and celery to the pot; cook, stirring, until just softened, about 5 minutes. Add the broth and 3 cups water; bring to a boil. Return the meatballs to the pot along with the remaining 2 tablespoons parsley and 1/2 teaspoon salt. Simmer until the meatballs are just cooked through, about 2 minutes.
• Add the tortellini and cook until they float to the top, about 4 minutes. Add the spinach and cook, stirring, until wilted, 1 minute. Season with salt and pepper. Top with more parmesan.

ITALIAN SAUSAGE TORTELLINI SOUP

Steps:

• Place the sausage in a large pot over medium high heat and saute for 10 minutes, or until well browned. Drain the fat except for about 1 tablespoon, add the onions and garlic and saute for 5 more minutes.
• Next add the beef stock, water, wine, tomatoes, carrots, basil, oregano and tomato sauce. Bring to a boil, reduce heat to low and simmer for 30 minutes, skimming any fat that may surface.
• Add the zucchini, tortellini, green bell pepper and parsley to taste. Simmer for 10 minutes, or until tortellini is fully cooked. Pour into individual bowls and garnish with the cheese.

SLOW-COOKER BEEF-TORTELLINI SOUP

Steps:

• In 3 1/2- to 4-quart slow cooker, add beef, onion, carrot, celery, garlic, sugar, tomatoes and beef consommé in order listed.
• Cover; cook on Low heat setting 8 to 9 hours.
• About 25 minutes before serving, stir in basil, frozen tortellini and green beans. Increase heat setting to High. Cover; cook about 25 minutes or until beans are tender.

SLOW COOKER BEEF-TORTELLINI SOUP

Steps:

• In 3 1/2 to 4-quart slow cooker,add beef, onion, carrot, celery, garlic, sugar, tomatoes, and beef consomme in order listed.
• Cover; cook on LOW heat setting 8 to 9 hours.
• About 25 mins before serving, stir in basil, frozen tortellini and green beans.
• Increase heat setting to HIGH. Cover;cook about 25 minutes or until beans are tender.

BEEF & MUSHROOM SOUP TORTELLINI CASSEROLE

Steps:

• Preheat oven to 350°F.
• Cook pasta according to package directions.
• In large skillet add ground beef.
• Add soup mix, garlic powder, and Italian seasoning to ground beef.
• Mix well.
• Cook until no longer pink.
• Drain.
• Add pasta.
• Fold mushroom soup gently into meat mixture.
• Pour into sprayed 8 x 8-inch square baking dish.
• Sprinkle bread crumbs over top.
• Drizzle with melted margarine.
• Bake at 350°F for 20 minutes or until bread crumbs are browned.

BEEF AND CHEESE TORTELLINI BAKE RECIPE BY TASTY

Steps:

• Preheat oven to 375ºF (190ºC).
• Add a teaspoon of olive oil to a heavy saucepan and brown the beef over medium-high heat. Season with salt and pepper.
• Mix in the dried herbs. Move beef to one side of the hot pan and add in onions. Stir to soften, then add garlic.
• Mix in crushed tomatoes. Bring to a boil and cook for 5-10 minutes, stirring occasionally. Taste and season with salt and pepper as necessary.
• Remove from heat.
• Spoon a thin layer of meat sauce in the bottom of a casserole dish. Layer as follows: tortellini, cheese, basil, sauce, tortellini, cheese, basil, sauce, and cheese.
• Bake for 15-20 minutes, or until cheese is melted and bubbling.
• Cool for several minutes and serve.
• Enjoy!

QUICK FIX TORTELLINI SOUP

Steps:

• Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
• Combine ground beef, tortellini, beef broth, cream of onion soup, diced tomatoes with green chile peppers, green beans, salt, and pepper in a slow cooker.
• Cook on High for 1 hour.

ITALIAN BEEF TORTELLINI STEW

Steps:

• In a large shallow dish, combine flour and 1/2 teaspoon pepper. Add beef, a few pieces at a time, and turn to coat. Shake off excess., In a Dutch oven, brown beef in 2 tablespoon oil; drain. Remove and set aside. In the same pan, saute the zucchini, onion, celery and carrots in remaining oil until tender. Add the garlic, oregano, basil and marjoram; cook 1 minute longer., Add wine, stirring to loosen browned bits from pan. Return beef to pan; add the tomatoes, broth, sugar and remaining pepper. Bring to a boil. Reduce heat; cover and simmer until beef is tender, 1-1/2 hours. Add tortellini and spinach. Return to a boil. Cook, uncovered, until tortellini are tender, 7-9 minutes.

BEEFY TORTELLINI SKILLET

Steps:

• In a large skillet, cook beef over medium heat 5-6 minutes or until no longer pink, breaking into crumbles; drain. Stir in steak seasoning. Add water and bouillon; bring to a boil. Stir in tortellini; return to a boil. Reduce heat; simmer, covered, 3-4 minutes or until tortellini are tender., Remove from heat; sprinkle with cheese. Let stand, covered, until cheese is melted.

BEEF AND TORTELLINI SOUP

Steps:

• Chop roast, reserve juices, and set aside.
• Melt butter in a soup pot over medium to high heat; add onion, and saute 2 minutes. Add flour; cook, stirring constantly, 1 minute.
• Gradually add beef broth, and cook, stirring constantly, until mixture begins to thicken. Stir in roast, reserved juices, beans and pasta sauce.
• Bring to boil; stir in tortellini, and cook 5 minutes. Add spinach, and cook 1 minute.
• Serve immediately with garlic bread and salad or fresh steamed vegetables.