Recipe :: Hamburger Vegetable Soup with Tortellini

March 27, 2015


Fia’s Dad Ave is a wonderful cook and when we were over at his house recently he shared this soup recipe with me. To be honest it sounded a little weird – a hamburger soup? He assured me he had had the same thought but tried it and loved it so I cooked it up and indeed it is delicious! Norah still doesn’t use a spoon so foods that she can pick up are just her speed – this one has lots! I strain the broth when I give it to her and she loves picking up the rest! The next time I make it I’m going to start with more of a mire poix of cut up celery, onions, and carrots sautéed because I think that adds more flavor but the frozen mixed veggies are a great quicker option.

Hamburger Vegetable Soup with Tortellini

1 lb. lean ground beef
1 c. chopped yellow onion
1 (14 oz. can) tomatoes with juice
6 c. beef stock
2 c. tomato juice
1/4 t. dried thyme
2 t. Worcestershire
2-3 drops Tabasco (I omitted this since I was making it for Norah)
1 package frozen mixed vegetables
1 package (9 oz. cheese filled tortellini)
Freshly Grated parmesan

In Dutch oven brown meat with onion until meat is no longer pink ~ 5 minutes. Add oil if needed to keep meat from sticking. Add ingredients through Tabasco and bring to a boil. Reduce heat to medium low and simmer, uncovered, for 30 minutes. Increase heat to medium high. Add veggies and tortellini and cook, uncovered, until tender (~10 minutes). Ladle into bowls and serve with parmesan on top.

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