Vegetable Tortellini Soup

It is so cold here today. I think it is only supposed to reach 8 degrees today, and the wind chill will be well below zero. My farmer will still have to go out and do chores. The cattle can't feed and water themselves, and they need feed to stay warm in this weather! (Thank you farmers!) 

 

This Vegetable Tortellini soup is what I'll make for supper tonight to warm everybody up. It's full of vegetables that I canned from my garden. The canned veggies have me missing summer, especially in these frigid temps. I can hardly wait for spring to arrive and to get my garden started.

My canned goods!

 

The tortellini is my favorite part about this soup (no shocker there since I love my carbs!). The Parmesan in the middle adds an extra flavor that you aren't really expecting, but it pairs so well with the vegetables. If you don't have tortellini on hand, you could substitute another pasta you like. But it won't be the same without the sharpness of the Parm.  It's just so good.

Enjoy this comforting soup recipe!

Vegetable Tortellini Soup

Author: The Marigold Kitchen

My favorite dish to make to use my garden veggies!

Ingredients

• 1 pound ground beef
• 1/2 small onion, chopped
• 3 cloves garlic, grated
• 3/4 cup chopped carrot
• 28 ounce can crushed tomatoes
• 2 cups beef stock
•  1 cup water
• 1 14.5 ounce can green beans
• 1 14.5 ounce can corn
• 1 7 ounce box dry tortellini
• 1 teaspoon salt
• 1 teaspoon pepper

Instructions

1. In a large pot or dutch oven, brown the hamburger with the onion, garlic, and carrot.
2. When the hamburger is cooked through, add the tomatoes, beef stock, water, salt, and pepper. Bring to a boil then let simmer for 20 minutes. 
3. Add the corn and green beans. Stir to combine.
4. Add the dry tortellini. Simmer until the tortellini is al dente, about 5-10 minutes.

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