Italian Beef Tortellini Soup by Beth

Ingredients
1 lb. ground beef
1 med. onion, chopped
2 t. garlic, minced
4 oz. fresh mushrooms, sliced
1 T. Italian seasonings
3/4 t. salt
1/8 t. pepper
2 cans (15 oz) Italian style diced tomatoes
3 1/2 c. beef broth
10 oz. frozen chopped spinach, thawed and squeezed
Package frozen cheese tortellini

Assembly
In skillet, cook ground beef, onion, and garlic over med/high heat.  When the meat is about halfway cooked, add the mushrooms and continue to cook mixture until the meat is browned; drain.  Place the meat mixture and remaining 6 ingredients in a gallon sized freezer bag.  Seal and lay flat in freezer.

Serving Day
Thaw bag in fridge.  Pour contents in large stockpot.  Heat up soup until hot.  Meanwhile, boil tortellini as directed on the package.  Once the soup is hot, add the drained tortellini.  You may need to add more water if the soup is too thick.  Add additional salt/pepper to your taste.