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.
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.
- 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
Step-by-step
- 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.
Home cooks frequently drop refrigerated pasta into a simmering pot at the exact same moment as raw meat without accounting for differential cooking times, resulting in either bloated dough or undercooked protein. Brown the ground beef in a heavy-bottomed saucepan over medium heat, ensuring all pink areas disappear before draining excess fat to prevent a greasy surface layer. Undiluted condensed French onion soup acts as a concentrated flavor base here, bringing both caramelized allium notes and supplemental sodium that reduces the need for additional seasoning. Water and undrained diced tomatoes introduce enough liquid volume to hydrate the frozen green beans and chopped zucchini during the boiling phase. Because refrigerated cheese tortellini cooks rapidly in roughly seven to nine minutes, the pasta must enter the pot only after the liquid reaches a rolling boil. Monitoring this window prevents the pasta casing from rupturing and releasing its filling into the broth. Glutamates present in the tomatoes and the beef interact chemically during the simmer, enhancing savory depth through umami synergy. Leftovers stored in an airtight container for twenty-four hours allow the starches from the tortellini to slightly thicken the surrounding broth, yielding a richer texture on the second day.
