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Italian Style Beef and Tortellini Soup

Beef braised with carrots, onions, celery and Italian spices then finished with cheese tortellini and freshly grated Parmesan.
Italian Style Beef and Tortellini Soup

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Servings: 4 to 6
Total Time: 2 hours 30 minutes
Recipe by: Frankie

Ingredients

2 TBSP olive oil plus a little extra
1 1/2 pounds stew meat
salt & pepper
1 large yellow onion, chopped
1 celery rib, diced
1 medium carrot, diced
2 medium garlic cloves, minced
4 cups chicken broth
1/2 tsp dried thyme
1/2 tsp dried basil
1/2 tsp dried rosemary
1/2 tsp red pepper flakes
2 cups frozen cheese tortellini (about 19 ounces)
freshly grated Parmesan cheese

Directions

1. Heat the oil in a dutch oven over medium-high heat.

2. Pat the stew meat dry and generously season with salt and pepper.

3. Sear the beef in batches (you don't want to overcrowd the beef in the pot or it will steam cook instead of sear) until well browned on all sides, about 5 minutes per batch. Transfer the browned beef to a plate. Continue with remaining beef adding more oil if necessary. Transfer all the browned beef to the plate and set aside.

4. Once all the beef is browned and set to the side keep the pot over medium-high heat and add the onion, celery, and carrot to the pot and cook, stirring occasionally, about 3 minutes.

5. Add the garlic to the pot and stir until fragrant, about 10 seconds. Add the broth, basil, thyme, rosemary, and red pepper flakes to the pot and using a wooden spoon scrape the bottom of the pot to release any stuck on bits.

6. Return the beef to the pot along with any juices and bring to a boil. Reduce heat to low, cover and simmer, stirring occasionally, until beef is tender, about 2 hours.

7. Increase heat to medium-high. Add the frozen tortellini and cook, stirring occasionally, about 10 minutes or until tortellini is cooked.

8. Take off the heat and season with salt & pepper to taste.

9. Ladle into bowls and sprinkle with freshly grated Parmesan.




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