It is not really that cold out, but I am still in the mood for soup. When I saw this post on Real Mom Kitchen, I immediately wanted to try it. I cannot resist cheese filled pasta! The flavor of the soup was like good spaghetti and meat sauce.

I didn’t really go by her recipe because I didn’t use the canned tomato soup or the onion. When we ate it, we (sous chef hubby and I) thought it needed twice the veggies and he didn’t like the taste of the beef bouillon. He said it made it taste “canned.” So below is the recipe I will try NEXT time. It is not perfect yet, so I will be revisiting this one soon, but not that soon. This recipe made enough for 12 hearty servings! The freezer is loaded! One thing to note, I did try freezing the soup with the pasta even though Real Mom Kitchen did not recommend it. I will keep you posted on how that turns out.

The pros of this recipe: fast to make and very tasty
The cons: Still need some work. But please try it out and let me know what you think should be changed!!!

Italian Tortellini Soup


1 pound ground beef
2 tablespoons minced garlic
salt and pepper
2 green bell peppers, diced
3   (14.5 oz) cans diced tomatoes
1   (6 oz) can tomato paste
4 cups (one carton) chicken broth
4 cups water
2 cups carrots, chopped (use shredded here for even faster prep)
2 cups zucchini, chopped
1 pk. Good Seasoning dry Italian Dressing Mix
1 (20 oz) pkg Cheese Tortellini (I used the Bertolli but you can buy it frozen too)

Brown your hamburger in a large skillet with the bell pepper, garlic and sprinkle with salt and pepper.
Put the canned tomatoes in a blender and blend them until smooth.
Add the tomatoes and all other ingredients BUT THE TORTELLINI into a large soup pot. Cover and bring it to a boil. Reduce the heat to a simmer and cook for about 20 minutes.
Add the tortellini to the soup and simmer until all the tortellini float to the top (this usually means done). Test to make sure the pasta is cooked through.

Makes 12 hearty servings.