DINNER - Tortellini Soup

Tortellini Soup

1 Medium white onion (chopped)

1 teaspoon garlic

1 to 2 lbs of ground beef (lean)

Salt and pepper to taste

1 large can of tomato sauce

4 cups of chicken broth

Italian seasoning

3 zucchini (diced)

6-8 oz of dried tortellini (with cheese filling) or (prepackaged (cooked) from the pasta aisle)-You get more for you money with the dried

1 can red kidney beans

1 can green beans

Parmesan cheese for topping

Sauté the chopped onion in oil until tender.  Add the ground beef and garlic and cook until browned.

Add four cups of chicken broth and the can of tomato sauce. (Add more broth or sauce to your liking).  

Add the zucchini and cook until soft (15-20 minutes).

Add the green beans and kidney beans. Heat for about 5 minutes or so.  

At this point I usually take the soup off the heat, add the tortellini and cover the soup for about 15 minutes or so.  This prevents the pasta from getting overcooked.