Beef & Tortellini Soup

I’m finally in the process of creating a post about our month of soups. But I wanted to go ahead and share a few recipes first. These are recipes that we have found elsewhere but altered a good bit to make them our own.

First is one of our absolute favorites: Beef & Tortellini Soup. Even the kids who don't like mushrooms and peppers love this soup! It started with this Mushroom & Beef Ravioli recipe and evolved from there.


  • 1 Tbs olive oil
  • 1.2 lb flank or fajita steak - Actually, there are lots of options here. You mainly want thinly sliced beef.
  • 6 ounces fresh mushrooms, sliced 
  • 2-4 mini sweet peppers of various colors, sliced
  • 32 oz beef broth or hot & sour soup (or a combo of the two - our favorite is about half and half)
  • 10 oz cheese-filled tortellini (frozen, fresh, or dried)
  • Heat oil in a 4-qt pot or Dutch oven. Add meat and cook until nicely browned. Remove from pot and set aside. 
  • Cook mushrooms and peppers in meat drippings (or, if you prefer, cook them directly in the oil before you cook the meat), just until tender - 3-4 minutes. Remove from pot and set aside with meat.
  • Add broth and/or soup to pot and bring to a boil. Cook tortellini in broth, according to package directions. 
  • Stir in meat, mushrooms, and peppers, and heat to desired temperature. 
  • Serve and enjoy!


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