Zutaten für Beef And Tortellini Soup
- 4 tablespoons all-purpose flour
- 1 lb beef stew meat
- 2 teaspoons butter
- 1 medium onion, chopped
- 2 celery stalks, chopped
- 1 medium carrot, chopped
- 2 cloves garlic, minced
- 1 (28 ounce) can crushed tomatoes
- 4 cups beef broth
- 1 1/4 cups water
- 1 teaspoon dried thyme
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1 (9 ounce) package cheese tortellini
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Zubereitung von Beef And Tortellini Soup
- Place 2 tablespoons all-purpose flour in a large resealable plastic bag.
- Add 1 lb beef stew meat, a few pieces at a time, shaking to coat evenly with flour.
- In a large nonstick Dutch oven, brown the beef in 2 teaspoons butter over medium-high heat. Cook in batches if necessary to avoid overcrowding the pan.
- Remove the browned beef from the pot and set aside, keeping warm.
- In the same Dutch oven, sauté 1 medium onion (chopped), 2 celery stalks (chopped), 1 medium carrot (chopped), and 2 cloves garlic (minced) in the remaining butter until softened (about 5-7 minutes).
- Add one (28 ounce) can crushed tomatoes, 4 cups beef broth, 1 cup water, 1 teaspoon dried thyme, 1/2 teaspoon black pepper, and 1/2 teaspoon salt. Stir in the reserved beef.
- Bring the mixture to a boil over high heat.
- Reduce heat to low, cover, and simmer for 20 minutes.
- Add 1 (9 ounce) package cheese tortellini.
- Cook for 5-10 minutes, or until the tortellini is tender.
- In a small bowl, whisk together 2 tablespoons all-purpose flour and 1/4 cup cold water until smooth to create a slurry.
- Stir the flour slurry into the soup.
- Bring the soup back to a boil, then reduce heat and cook, stirring constantly, for 2 minutes, or until thickened.
- Serve hot and enjoy!
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
25g
Fat
18g
Carbs
5g
