Hearty Tortellini Soup in 20 Minutes
This soup is such a huge hit with my kids, I wanted to share it with you. You can whip this up in less than a half hour and it makes a TON of servings. (Like, 10.)
But here’s the thing: I don’t write recipes, so this isn’t an exact soup science, ok?
1 large package of cheese tortellini
1 large can of diced tomatoes
1 can of chickpeas
1 (900mL) container of chicken broth
1lb ground beef
2 tbsp oil for frying beef
1 tbsp savoury
salt and pepper to taste
Water (Fill a LARGE POT. Like, as large as you’ve got…I used a canning pot and filled it 3/4 of the way up. That’s a LOT of soup.)
Fill your pot 3/4 of the way full with water and add the chicken broth. Add salt and pepper (to taste… I like lots of pepper, and just a little salt). Add canned tomatoes and chick peas.
Fry the ground beef with just a bit of oil of your choice. Add savoury to the meat while it’s cooking.
Throw the meat into your pot, and when the water boils, add the tortellini. Once they float, they’re cooked, so it takes less than 10 minutes from that point.
You can eat the soup immediately, freeze it, or refrigerate it for another day. The flavours strengthen overnight, and it is really the simplest, most deliciously hearty soup I’ve ever made in such a short amount of time!