(affiliate link).This soup is super easy and very scrumptious! Everyone in our family loved it! (We made a double batch that fed us for two meals. We also used ground pork because that's what we had on hand...it was very tasty!)
Take-It-Easy Tortellini Soup
1/2 lb. ground beef
1/2 onion, diced
3 cloves minced garlic
1 to 2 T. olive oil
1 carrot, peeled and minced
5 c. spaghetti sauce
8-oz. pkg. cream cheese, room temperature and cubed
4 c. chicken broth
1-1/2 c. zucchini, shredded
5-oz. pkg. fresh baby spinach
1/2 c. sliced cremini or button mushrooms
19-oz. pkg. refrigerated cheese-filled tortellini, uncooked
pepper to taste
Garnish: shredded Parmesan cheese
In a large stockpot over medium heat, brown beef, onion and garlic in olive oil. Drain; add carrot and cook another 2 minutes. Stir in sauce. Use a whisk to stir in cream cheese until smooth. Add broth; bring to a boil. Reduce heat to medium-low; simmer for about 10 minutes, stirring occasionally. Add zucchini, spinach, mushrooms and tortellini. Simmer for 7 to 9 more minutes, just until tortellini is warmed through and tender. Season with pepper. Serve soup topped with Parmesan cheese. Makes 4 to 6 servings.
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