beef and tortellini soup

By á-2161

Ingredients

• 5 tablespoons all-purpose flour, divided
• 1/2 pound beef top sirloin steak, cut into 1/2-inch cubes
• 3 teaspoons butter, divided
• 1 medium onion, chopped
• 1 celery rib, chopped
• 1 medium carrot, chopped
• 2 garlic cloves, minced
• 1 can (28 ounces) Hunt’s® Original Diced Tomatoes, undrained
• 2 cans (14-1/2 ounces each) reduced-sodium beef broth
• 1-1/2 cups water, divided
• 1 teaspoon dried thyme
• 1/2 teaspoon white pepper
• 1/4 teaspoon salt
• 2 cups frozen beef tortellini

Preparation

Step 1

Place 2 tablespoons 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 2 teaspoons butter; remove and keep warm.
In the same pan, saute the onion, celery and carrot in remaining
butter until tender. Add garlic; cook 1 minute longer. 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
tortellini; cook 5-10 minutes longer or until tender.
Combine remaining flour and water until smooth. Stir into the pan.
Bring to a boil; cook and stir for 2 minutes or until thickened.
Yield: 6 servings (2-1/4 quarts).
Nutrition Facts: 1-1/2 cups equals 265 calories, 9 g fat (4 g saturated fat), 109 mg cholesterol, 706 mg sodium, 27 g carbohydrate, 4 g fiber, 19 g protein. Diabetic Exchanges: 2 lean meat, 2 vegetable, 1 starch, 1/2 fat.© Taste of Home 2010