March 31, 2015

Take-It-Easy Tortellini Soup

Here's another yummy recipe from Gooseberry Patch's Mom Knows Best Cookbook (affiliate link).
This soup is super easy and very scrumptious!  Everyone in our family loved it! (We made a double batch that fed us for two meals.  We also used ground pork because that's what we had on was very tasty!)

Take-It-Easy Tortellini Soup

1/2 lb. ground beef
1/2 onion, diced
3 cloves minced garlic
1 to 2 T. olive oil
1 carrot, peeled and minced
5 c. spaghetti sauce
8-oz. pkg. cream cheese, room temperature and cubed
4 c. chicken broth
1-1/2 c. zucchini, shredded
5-oz. pkg. fresh baby spinach
1/2 c. sliced cremini or button mushrooms
19-oz. pkg. refrigerated cheese-filled tortellini, uncooked
pepper to taste
Garnish: shredded Parmesan cheese

In a large stockpot over medium heat, brown beef, onion and garlic in olive oil.  Drain; add carrot and cook another 2 minutes.  Stir in sauce. Use a whisk to stir in cream cheese until smooth.  Add broth; bring to a boil. Reduce heat to medium-low; simmer for about 10 minutes, stirring occasionally.  Add zucchini, spinach, mushrooms and tortellini.  Simmer for 7 to 9 more minutes, just until tortellini is warmed through and tender. Season with pepper. Serve soup topped with Parmesan cheese.  Makes 4 to 6 servings.

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Don't forget to go enter the giveaway for the cookbook HERE!
 Purchase the cookbook HERE (affiliate link)

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