Tortellini Soup Recipe

Tortellini Soup Recipe

This soup is delicious, pretty and unbelievably fast to make. For a creamy variation, I sometimes substitute cream of mushroom soup for the French onion soup. If there are any leftovers, they taste even better the next day. - Marsha Farley, Bangor, Maine

1 pound ground beef
3-1/2 cups water
1 can (28 ounces) diced tomatoes, undrained
1 can (10-1/2 ounces) condensed French onion soup, undiluted
1 package (9 ounces) frozen cut green beans
1 package (9 ounces) refrigerated cheese tortellini
1 medium zucchini, chopped
1 teaspoon dried basil

In a large saucepan, cook beef over medium heat until no longer pink; drain. Add the remaining ingredients; bring to a boil. Cook, uncovered, for 7-9 minutes or until tortellini is tender. Yield: 6-8 servings.

Alongside Tortellini Soup, serve refrigerated crescent rolls. Before
baking, sprinkle the dough with Parmesan cheese.

Nutritional Facts 1 serving (1 each) equals 241 calories, 9 g fat (4 g
saturated fat), 43 mg cholesterol, 608 mg sodium, 25 g carbohydrate, 4 g
fiber, 16 g protein.