It has rained almost everyday the last 5 days straight. I’m not even going to lie, I absolutely love it. I enjoy the sunny, warm (hot) weather…but it has been nice to take a break from the pool and working out in the heat.
With the cooler weather I have been preparing myself for fall thinking about foods like chili, soup, and nice, soft, warm rolls…so amazing. This recipe may sound like an odd one, but it’s incredible. Growing up I was never a big fan of vegetable soup…but THIS vegetable soup, with little warm cheesy tortellini’s…game over. The broth with the cooked vegetables and the soft tortellini in each bite, it’s so perfect…& don’t forget the small bites of steak! Not to mention this is actually a pretty healthy soup – that can never hurt!
Vegetable Tortellini Soup
- 1 Boneless english steak (less than 1 or 1 pound will do)
- 1 Stalk of celery, washed and diced
- 4 Russet potatoes peeled and diced
- 4-5 Whole carrots, chopped
- 2 Large containers of vegetable broth
- 1 Can of drained corn
- 1 Can of drained green beans
- 1 Bag of frozen cheese tortellini
- Pepper & salt to season
Begin by taking your English steak and cutting it into small chunks/slivers. Do note that you can really use any kind of red meat here…it doesn’t have to be an english steak…whatever you prefer!
Once the steak is cut up, throw it in a pot on the stove on medium heat. Add a little salt and pepper to cook in
Next begin chopping your celery and carrots
Once the meat is fully cooked, add the carrots and celery to the pot
Add the two large containers of vegetable soup
Put a lid on the pot and leave it on medium for about 15-20 minutes
Leaving a lid on it on medium heat will bring it to a boil, which is exactly what you want. Next get your potatoes, corn and green beans ready to add
After the soup has boiled for about 15 minutes, remove the lid. Add the green beans, corn and potatoes.
Mix it all up really well
I now put the lid back on and turn it on low heat and let sit for about 1-1.5 hours. Letting it sit will let all the flavors build up in the soup. Next is my favorite! Get your frozen tortellini out and measure about 2 cups of frozen tortellini
Add the tortellini to the soup
Let them sit for about 15-20 minutes to fully cook. You will want to make sure you add these right before serving the soup as they can cook too long and will fall apart. After letting them sit, season the soup with a little more salt and pepper and begin to get excited for amazing vegetable tortellini soup!
You will love each and every bite. The cheese tortellini will practically melt in your mouth and add just that right amount of pasta to the vegetables. Trust me, it’s good!
This recipe makes about 4-6 servings. I will warn you, you will eat more than just one bowl. I’m on a pretty strict diet and I fought hard to not have seconds…but I had to! I mean, it’s just vegetables anyway right?