Tortellini Soup
This soup is delicious, pretty and unbelievably fast to make. For a creamy variation, I sometimes substitute cream of mushroom soup for the French onion soup. If there are any leftovers, they taste even better the next day. - Marsha Farley, Bangor, Maine
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
white meat free
tree nut free
nut free
gluten free
contains red meat
shellfish free
contains pasta
contains dairy
- 1 pound ground beef
- 1 teaspoon dried basil
- 3 1/2 cups water
- 28 ounces diced tomatoes undrained
- 10 1/2 oz condensed french onion soup undiluted
- 9 oz frozen cut green beans
- 9 oz refrigerated cheese tortellini
- 1 medium zucchini chopped
- Carbohydrate 32.8583301909267 g
- Cholesterol 69.2673348196667 mg
- Fat 15.5361405592617 g
- Fiber 4.2550311084241 g
- Protein 23.65013576413 g
- Saturated Fat 6.13907660612867 g
- Serving Size 1 1 - (514g)
- Sodium 576.063041403167 mg
- Sugar 28.6032990825026 g
- Trans Fat 2.24221367911317 g
- Calories 362 calories
In a large saucepan, cook beef over medium heat until no longer pink; drain. Add the remaining ingredients; bring to a boil. Cook, uncovered, for 7-9 minutes or until tortellini is tender. Alongside Tortellini Soup, serve refrigerated crescent rolls. Before baking, sprinkle the dough with Parmesan cheese.
