Beefy Italian Tortellini Soup

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junio 27, 2015

Serve this delicious beef slow-cooker soup recipe with crusty bread for a satisfying one-bowl meal.
[timer length=240]240 Minutes[/timer]

  • Prep: 15 mins
  • Cook: 4 hrs
  • 15 mins

    4 hrs

    4 hrs 15 mins


1 lb (500 g) Lean Ground Beef Sirloin*

1 large onion, chopped

2 carrots, peeled and chopped

4 cup (1 L) beef stock

½ tsp (2 mL) dried Italian herb seasoning

½ tsp (2 mL) salt

¼ tsp (1 mL) black pepper

7 ½ oz (213 mL) canned tomato sauce

19 oz (540 mL) canned tomatoes, chopped, with juices

2 cup (500 mL) sliced mushrooms

10 oz (300 g) package fresh or frozen cheese-filled tortellini

1 zucchini, quartered lengthwise and sliced

¼ cup (50 mL) chopped fresh parsley

2 tbsp (30 mL) grated Parmesan cheese


Cook ground beef in large nonstick skillet over medium-high heat for 8 to 10 minutes, breaking into small chunks with back of spoon, until browned and completely cooked. Drain, if necessary. Transfer to 3-1/2 to 6-quart (3.5 to 6 L) slow cooker. Add onion, carrots, stock, Italian seasoning, salt, pepper, tomato sauce, tomatoes and mushrooms.

Cook, covered, on LOW for 6 to 10 hours or on HIGH for 3 to 4 hours or until vegetables are tender. Meanwhile, cook tortellini according to package directions. Drain.

Add zucchini, parsley and drained tortellini to slow cooker and cook on HIGH for 15 to 20 minutes or until heated through and zucchini is tender. Spoon into individual bowls and top with Parmesan cheese.

Adapted from: The Best Family Slow Cooker Recipes by Donna-Marie Pye (2003).
*Other options: Lean Ground Round or Chuck, Lean Ground Beef.
An excellent source of Iron (28% RDI) and Zinc (52% RDI).


Información nutricional

Proteínas26 g
Grasas Totales15 g
Total Carbohydrates32 g