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Thursday, March 13, 2014

Italian Beef Tortellini Soup by Beth

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

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.

1 comment:

  1. This soup was delicious! The kids were scared of the veggies, but once they tasted it, they liked it too.