Creamy Tortellini Fagioli Soup
Try this Creamy Tortellini Fagioli Soup recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
contains white meat
tree nut free
nut free
gluten free
contains red meat
shellfish free
contains pasta
contains dairy
- salt and pepper to taste
- 4 cups chicken broth
- 3 garlic cloves minced
- 1 lb. ground beef
- 1 (8 oz) package cream cheese softened
- 1/2 heaping cup green pepper diced
- 1/2 heaping cup onion diced
- 1/2 heaping cup carrots sliced (i used baby carrots)
- 2 (14.5 oz) cans diced tomatoes with italian seasonings undrained
- 1 (9 oz) package fresh cheese tortellini
- 1 (15 oz) can cannelini beans drained and rinsed
- 2 heaping cups spinach shredded
- Carbohydrate 0.4959 g
- Cholesterol 664.7404686 mg
- Fat 134.504642583333 g
- Fiber 0.0314999985694885 g
- Protein 166.255870263833 g
- Saturated Fat 39.6821786262556 g
- Serving Size 1 1 serving (895g)
- Sodium 634.874700630556 mg
- Sugar 0.464400001430511 g
- Trans Fat 12.0929252528722 g
- Calories 1923 calories
In a large soup pot, brown ground beef with green pepper, onion, carrots, and garlic. Drain fat and return pot to the stove.Add in the chicken broth and tomatoes and bring to a boil. Reduce heat, add the cream cheese and simmer covered for 10 minutes, stirring occasionally.Add in the tortellini and simmer for 5 minutes. Add in the beans and spinach, and season to taste with salt and pepper.
