This soup is simple, comfort food-y, but still pretty healthy. The mushrooms, beef, and tomatoes are a classic hearty combination. Here in Minnesota we’re buckling down for a possible snow storm today, so this recipe is still totally relevant!
And yes, we’ve had patio weather this year already, but may be shoveling this afternoon. Ahhh, Minnesota, you crazy son of a gun.
Sometimes dishes with a lot of tomatoes like this one get a little too acidic for my liking, so I usually cut it with a little sugar. You could also use some cream or even cream cheese to decrease the acidity. It all comes down to personal preference though, some people prefer the acidity, so do what you want!
I have to be honest with you here. My soup didn’t turn out the greatest, but only because of the tortellini I used. I was trying a new kind of tortellini from Aldi and it was a real bummer. I love you Aldi, but these were not great. I would recommend using a tortellini you know is good. I’ve used the Bertolli brand and their stuff is always good.
And don’t worry – I still totally ate the soup, but I just kind of ate around the tortellinis. And I still totally love Aldi. (heart emojis)
Tonight I have to decide if I’m going to rebel against the snow and make myself a nice spring salad and be productive or am I going to plunge head on into embracing the bad weather and curl up on the couch with a bowl of soup. I’m guessing it’ll be the second. My motivation levels are directly correlated to the weather – I can’t help it!
- 1 white onion, diced
- 1 lb lean ground beef
- 1 tablespoon olive oil
- 8 ounces mushrooms, sliced
- 4 cups fat-free chicken stock
- 1 jar Pasta Sauce
- 2 14.5 ounce can diced fire roasted tomatoes
- 1 teaspoon salt
- 3 cloves garlic, chopped
- 16 ounces refrigerated three-cheese tortellini
- parmesan cheese or mozzarella, for garnish
- 1 Tb Italian Seasoning
- 1 Tb sugar (optional)
- Place the onion, garlic, and olive oil in a 6-quart dutch oven or soup pot. Simmer over medium heat until the onions are translucent. Push onions aside and add ground beef. Cook until browned.
- Add chicken stock, Italian Seasoning, pasta sauce, and diced tomatoes to the mixture. Stir until combined.
- Place the tortellini into the mixture and allow the soup to simmer for another 15-20 minutes.
- Taste soup. If too acidic add the sugar.
- Salt and pepper to taste. Top with cheese..