We have all been given a gift. A world-famous celebrity chef has provided us with a gem from her own family cookbook. At this time, she has decided to remain anonymous but I am hoping we can soon change her mind.
As no pictures accompanied the recipe, I turned to the celebrity chef of our family, my wife, to set about making this so we can include some photos for you. FYI- It was sooo good.
This hearty, cozy, and delicious soup is made with flavorful herbs and ground beef and is best when made with fresh tomatoes, vegetables, and, when all possible, fresh tortellini.
Not only does it make 13 cups, but it also makes you happy.
Cooked tortellini doesn't usually store well in a soup in the fridge but I don't think I've had too many leftovers to prove this point.
Chef's Note: I never cook in silence. Put on some music and enjoy the journey.
Ingredients
1 Tbsp olive oil
1 lb. lean ground beef
9 oz fresh cheese tortellini (substitute with frozen if fresh is not available)
1 1/2 cups chopped yellow onion
1 cup each of diced carrots and celery
2 cups (2 oz) spinach, roughly chopped
1 Tbsp minced garlic
1 (14.5 oz) can of petite diced tomatoes
3 (8 oz) cans of tomato sauce
3 (14.5 oz) cans of low-sodium chicken broth
1 Tbsp Italian seasoning
3 Tbsp minced fresh parsley
Salt and freshly ground black pepper
Instructions
1. Heat the olive oil in a large pot over medium-high heat. Crumble in chunks of beef and cook until it's browned on the bottom, (roughly 3-4 mins).
2. Turn the beef and break it apart while continuing to cook out all the pink. Transfer beef to a paper towel-lined plate but leave 1 1/2 Tbsp of fat in the pot (or drain off the fat and then add 1 1/2 Tbsp olive oil).
3. Add in the onions, carrots, and celery. Saute until they start to soften(about 7 minutes).
4. Add in the garlic and saute for another minute.
5. Pour in the chicken broth, tomatoes, and tomato sauce plus add back in the cooked beef and the Italian seasoning plus salt and pepper to taste.
6. Bring the pot to a simmer, then reduce the heat to medium-low. Cover and simmer, stirring occasionally until the vegetables are nearly soft (14-16 minutes).
7. Add in the tortellini (I hope you made it yourself or bought it fresh) and let it simmer for 4-6 minutes.
8. Stir in the spinach and parsley. Serve warm.
Chef’s Note: Grate some Parmigiano-Reggiano on top once it’s in your bowl- it really finishes it off!