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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 6 |
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This looks like a great soup to stay warm with. serving = 1 1/2 cups and is equal to about 270 calories and 9 g fat. Ingredients:
5 tablespoons all-purpose flour, divided |
1/2 lb boneless beef top sirloin steak, cut into 1/2-inch cubes |
3 teaspoons butter, divided |
1 medium onion, chopped |
1 celery rib, chopped |
1 medium carrot, chopped |
2 garlic cloves, minced |
1 (28 ounce) can diced tomatoes, undrained |
2 (14 1/2 ounce) cans reduced-sodium beef broth |
1 1/2 cups water, divided |
1 teaspoon dried thyme |
1/2 teaspoon white pepper |
1/4 teaspoon salt |
2 cups frozen beef tortellini |
Directions:
1. Place 2 tablespoons flour in a large resealable plastic bag. Add beef, a few pieces at a time, and shake to coat. In a nonstick Dutch oven, brown beef in 2 teaspoons butter; remove and keep warm.
2. In the same pan, saute the onion, celery, carrot and garlic in remaining butter until tender. Add the tomatoes, broth, 1 cup water, thyme, pepper, salt and reserved beef. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. Add tortellini; cook 5-10 minutes longer or until tender.
3. Combine remaining flour and water until smooth. Stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened.
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