Serve this delicious beef slow-cooker soup recipe with crusty bread for a satisfying one-bowl meal.
Tuesday Tortellini Beef Soup
Ingredients
1 lb (500 g) Lean Ground Beef
1 large onion, chopped
2 carrots, chopped
4 cup (1 L) no-salt-added beef broth
½ tsp (2 mL) dried Italian herb seasoning
½ tsp (2 mL) salt
¼ tsp (1 mL) black pepper
1 can (213 mL) tomato sauce
1 can (540 mL) petite cut stewed tomatoes
2 cups (500 mL) sliced mushrooms
10 oz (300 g) 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
Instructions
- Cook ground beef over medium-high heat in large nonstick skillet, stirring often and using back of spoon to break up meat into small chunks, for 8 to 10 minutes or until beef is thoroughly cooked. Drain, if necessary. Transfer to 3½- to 6-qt (3.5 to 6 L) slow cooker. Stir in onion, carrots, stock, Italian seasoning, salt, pepper, tomato sauce, tomatoes and mushrooms.
- 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 in a large pot of boiling, salted water according to package directions. Drain.
- Stir zucchini, parsley and drained tortellini into slow cooker. Cover 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.
Notes
Cook this overnight to have hot soup in the morning to pack into thermos for the whole family to take for lunch! You can cook the tortellini the night before, just rinse and drain, then refrigerate in a separate container, or use any leftover cooked pasta to stir in with the zucchini to reheat in the soup just before packing.
