Categories: Ground Beef, Main Dish, Soup
Ingredients
- 1 lb lean ground beef
- 1 cup chopped yellow onion
- 1 teaspoon vegetable oil, if needed
- 1 (14 1/2 ounce) cans tomatoes, coarsely chopped, with juice
- 6 cups beef stock or 6 cups broth
- 2 cups tomato juice
- 1/2-1 teaspoon dried thyme
- 1 teaspoon salt
- fresh ground pepper
- 2 teaspoons Worcestershire sauce
- Tabasco sauce (to taste)
- 1 (10 ounce) packages frozen mixed vegetables, rinsed (I use soup vegetables)
- 1 (9 ounce) packages cheese-filled tortellini
- fresh grated parmesan cheese, for topping
Directions
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In a large soup pot over medium heat, brown the ground beef with onion for about 5 minutes, or until meat is no longer pink; stir to crumble meat as you cook (add oil if needed to keep meat from sticking).
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Add in tomatoes, stock, tomato juice, thyme, salt, pepper, Worcestershire sauce, and Tabasco sauce.
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Bring to a boil.
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Lower heat to medium-low; simmer, uncovered, for 30 minutes.
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Increase heat to med-high; add in vegetables and tortellini; cook, uncovered for about 10 minutes or until vegetables/tortellini are tender.
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Ladle into individual soup bowls; sprinkle cheese on top.