Hamburger Tortellini Soup Recipe 55 Recipes

HAMBURGER SOUP I

Steps:

• In a medium skillet, brown hamburger over medium heat. Drain off fat.
• Combine beef, carrots, celery, onions, bouillon, water, tomato sauce, chopped tomatoes, salt, corn, basil, and ketchup in a large stock pot. Bring to a boil. Reduce heat, and simmer for at least 1 1/2 hours.

HAMBURGER-VEGETABLE SOUP WITH TORTELLINI

Steps:

• In a large soup pot over medium heat, brown the ground beef with onion for about 5 minutes, or until meat is no longer pink; stir to crumble meat as you cook (add oil if needed to keep meat from sticking).
• Add in tomatoes, stock, tomato juice, thyme, salt, pepper, Worcestershire sauce, and Tabasco sauce.
• Bring to a boil.
• Lower heat to medium-low; simmer, uncovered, for 30 minutes.
• Increase heat to med-high; add in vegetables and tortellini; cook, uncovered for about 10 minutes or until vegetables/tortellini are tender.
• Ladle into individual soup bowls; sprinkle cheese on top.

BEEF TORTELLINI SOUP

Steps:

• In a Dutch oven or soup kettle, brown beef; drain. Add the next 11 ingredients; bring to a boil. Reduce heat; cover and simmer for 30 minutes. , Add tortellini; cook for 20-30 minutes or until tender. Remove bay leaves. Garnish individual servings with Parmesan cheese if desired.

HAMBURGER TORTELLINI SOUP RECIPE - (5/5)

Steps:

• -In a large pot, heat oil. Add first 5 ingredients. Cook until beef is brown. -Add next 11 ingredients. bring to a boil.Simmer covered for 30 mins. -Stir in spinach and tortellini. cook, uncovered for 10 mins.

TORTELLINI SOUP RECIPE BY TASTY

Steps:

• Melt the olive oil and butter together in a Dutch oven over medium heat. Add the onion, garlic, red pepper flakes, salt, and pepper. Cook, stirring occasionally, until the onions are translucent and the garlic is fragrant, about 5 minutes.
• Add the white wine and cook for another 2 minutes, scraping up any browned bits from the bottom of the pot with a wooden spoon, until the wine is reduced by at least half.
• Add the vegetable broth, crushed tomatoes, and bay leaf. Bring to a boil, then reduce the heat to low and simmer for 10 minutes.
• Add the tortellini and spinach and simmer for another 5-6 minutes, until the tortellini are cooked through and the spinach has wilted.
• Remove the bay leaf, then stir in the heavy cream.
• Ladle the soup into bowls and garnish with the Parmesan cheese and basil.
• Enjoy!