My mom gave me this recipe a couple years ago. I am pretty sure she got it from my aunt Linda. I remember Linda making it for us when we were younger. My cousins and I always loved the cheese filled tortellinies. I loved them so much, that I would save them for last when I was young. I have always been that way; save the best for last. I still assess my plate each evening, and then eat my meal from least favorite to favorite. Now that I think of it, this sounds slightly obsessive. Oh well. Fortunately, I have gotten over my habit when it comes to a composed dish (like soup). Trust me, this is one is all good.
I love this soup recipe because in the winter it warms me up, and in the summer it is delicious with fresh green beans and squash. Hope this one makes many repeat performances on your table, all year round.
Beefy Tortellini Soup
Fresh or frozen beans work equally well. Also, make the whole batch; these leftover just get better.
nonstick cooking spray
1 lb lean ground beef
1 teaspoon garlic and herb seasoning
1 tablespoon basil pesto
1 can French onion soup
28 oz. can crushed tomatoes
3 1/2 cups water
1 package refrigerated 3 cheese tortellini
1 cup chopped zuchinni or yellow squash
1 cup green beans
salt and pepper to taste
Begin by spraying the soup pot with nonstick spray, and brown the beef over medium high heat. Drain grease.
Add your teaspoon of garlic and herb seasoning to the beef.
Stir in pesto, and add tomatoes, soup, and water.Turn to medium low, cover, and simmer for 10 minutes.
If you have not done so already, chop the squash.
Uncover the pot; turn it up to medium, medium high, and add the squash, beans, and tortellini. Cook for about 5-7 more minutes. You don't want the tortellini to fall apart, so if you are cooking ahead of time, hold off until right before you are ready to eat.
Serve with crusty bread for dipping. Enjoy!