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Beef and Tortellini Soup

 Beef and Tortellini Soup
“This is my mom's recipe. My family loves it and so does everyone else who tries it.” With its great tomato flavor, so will you! Barbara Kemmer - Rohnert Park, California
6 ServingsPrep: 20 min. Cook: 40 min.

Ingredients

  • 5 tablespoons King Arthur Unbleached All-Purpose Flour, divided
  • 1/2 pound beef top sirloin steak, cut into 1/2-inch cubes
  • 3 teaspoons butter, divided
  • 1 medium onion, chopped
  • 1 celery rib, chopped
  • 1 medium carrot, chopped
  • 2 garlic cloves, minced
  • 1 can (28 ounces) diced tomatoes, undrained
  • 2 cans (14-1/2 ounces each) reduced-sodium beef broth
  • 1-1/2 cups water, divided
  • 1 teaspoon dried thyme
  • 1/2 teaspoon white pepper
  • 1/4 teaspoon salt
  • 2 cups frozen beef tortellini

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.

2 of 2

Beef and Tortellini Soup (continued)

Directions (continued)

  • Bring to a boil; cook and stir for 2 minutes or until thickened.
  • Yield: 6 servings (2-1/4 quarts).
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.