Beef and Tortellini Soup
Beef and Tortellini Soup might be just the main course you are searching for. This recipe serves 6. One serving contains 346 calories, 26g of protein, and 19g of fat. For $1.95 per serving, this recipe covers 22% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 1 hour. Plenty of people made this recipe, and 160 would say it hit the spot. Head to the store and pick up carrot, water, white pepper, and a few other things to make it today. Winter will be even more special with this recipe. It is brought to you by Taste of Home. Overall, this recipe earns a good spoonacular score of 74%. If you like this recipe, you might also like recipes such as Beef 'n' Bean Tortellini Soup, Slow-Cooker Beef-Tortellini Soup, and Tortellini Soup (Tortellini en Brodo).
Servings: 6
Preparation duration: 20 minutes
Cooking duration: 40 minutes
Ingredients:
2 cups frozen beef tortellini
1/2 pound beef top sirloin steak, cut into 1/2-inch cubes
3 teaspoons butter, divided
2 cans (14-1/2 ounces each) reduced-sodium beef broth
1 can (28 ounces) diced tomatoes, undrained
1 medium carrot, chopped
1 celery rib, chopped
1 teaspoon dried thyme
5 tablespoons all-purpose flour, divided
2 garlic cloves, minced
1 medium onion, chopped
1/4 teaspoon salt
1-1/2 cups water, divided
1/2 teaspoon white pepper
Equipment:
ziploc bags
dutch oven
frying pan
Cooking instruction summary:
Directions Place 2 tablespoons flour in a large resealable plastic bag. Add beef, a few pieces at a time, and shake to coat. In a nonstick Dutch oven, brown beef in 2 teaspoons butter; remove and keep warm. In the same pan, saute the onion, celery and carrot in remaining butter until tender. Add garlic; cook 1 minute longer. Add the tomatoes, broth, 1 cup water, thyme, pepper, salt and reserved beef. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. Add tortellini; cook 5-10 minutes longer or until tender. Combine remaining flour and water until smooth. Stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Yield: 6 servings (2-1/4 quarts). Editor's Note: Top loin steak may be labeled as strip steak, Kansas City steak, New York strip steak, ambassador steak or boneless club steak in your region. Originally published as Beef and Tortellini Soup in Healthy CookingFebruary/March 2009, p42 Nutritional Facts 1-1/2 cups equals 265 calories, 9 g fat (4 g saturated fat), 109 mg cholesterol, 706 mg sodium, 27 g carbohydrate, 4 g fiber, 19 g protein. Diabetic Exchanges: 2 lean meat, 2 vegetable, 1 starch, 1/2 fat. Print Add to Recipe Box Email a Friend
Step by step:
1. Place 2 tablespoons flour in a large resealable plastic bag.
2. Add beef, a few pieces at a time, and shake to coat. In a nonstick Dutch oven, brown beef in 2 teaspoons butter; remove and keep warm.
3. In the same pan, saute the onion, celery and carrot in remaining butter until tender.
4. Add garlic; cook 1 minute longer.
5. Add the tomatoes, broth, 1 cup water, thyme, pepper, salt and reserved beef. Bring to a boil. Reduce heat; cover and simmer for 20 minutes.
6. Add tortellini; cook 5-10 minutes longer or until tender.
7. Combine remaining flour and water until smooth. Stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened.
Nutrition Information:
covered percent of daily need
