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Beef and Tortellini Soup


PREP TIME: 20 Minutes.
COOK TIME: 40 Minutes.
SERVINGS: 6 (2 1/2 qt.)

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  • 5 Tbsp. all purpose flour
  • 1/2 lb. boneless beef top sirloin steak, cut into
  • 1/2 -in. cubes
  • 3 tsp. butter, divided
  • 1 onion, chopped
  • 1 celery rib, chopped
  • 1 carrot, chopped
  • 2 garlic cloves, minced
  • 1 can (28 oz.) diced tomatoes, undrained
  • 2 cans (14 oz. each) beef broth
  • 1 1/2 cups water, divided
  • 1 tsp. dried thyme
  • 1/2 tsp. black pepper
  • 1/4 tsp. salt
  • 2 cups frozen beef tortellini



Step 1

1. Place 2 Tbsp. flour in a large resealable plastic bag. Add beef, a few pieces at a time, and shake to coat. In a nonstick Dutch oven, brown beef in butter; remove and keep warm.

2. In the same pan, saute the onion, celery, carrot, and garlic in remaining butter until tender. Add the tomatoes, broth, 1 cup water, thyme, pepper, salt and reserved beef. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. Add the tortellini; cook 5-10 minutes longer or until tender.

3. Combine remaining flour and water until smooth. Stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened.

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