Thursday, February 22, 2018

Hamburger-Vegetable Soup with Tortellini

Today is a second day of snow day so there's no school for my son and myself.  Yesterday I did housework that included laundry, vacuuming, mopping, and dusting!  It's very rare that I got to do dusting when I do my weekly cleaning--ooppsss--as that chore is very tedious and I do not like it at all.  If I can do dusting at least once a month, it is already a triumph for me.  Hey, I am not perfect, are you? :)

I also did some baking which I will probably post the recipe in here.  I do like having snow day because I get to catch up with my chores and to play around in the kitchen.  And yes, I am the kind of person who can't sit still because I will end up eating snacks all day long.  Plus, being at home always makes me hungry; I think it's the comfort of the home that brings calm, stability, or equilibrium to my mind that the immediate response--at least for me--is hunger.

Speaking of being hungry, this past weekend I made this soup which was soo good and easy.  It defines comfort food with rich tomato broth and the pillow-like texture of cheese tortellini.   The flavor is very similar to having hamburgers; that's a plus!

 Wouldn't this be great to have on snow days?

Hamburger-Vegetable Soup with Tortellini

Serves 6 to 8

1 pound lean ground beef
1 cup chopped yellow onion
1 teaspoon vegetable oil, if needed
1 can (14 1/2 ounces) petite diced tomatoes, no-salt added
6 cups beef stock or broth
2 cups tomato juice
1/4 teaspoon dry Italian seasonings
1 teaspoon salt
Freshly ground pepper to taste
2 teaspoon Worcestershire sauce
2 to 3 drops Tabasco sauce
1 package (10 ounces) frozen mixed vegetables, rinsed
1 package (9 ounces) cheese-filled tortellini
Freshly grated Parmesan cheese for topping

In a large Dutch oven over medium heat, brown meat with onion until meat is no longer pink, about 5 minutes.  Add oil if needed to keep meat from sticking.  Add tomatoes, stock, tomato juice, dry Italian seasonings, salt, pepper, Worcestershire sauce, and Tabasco sauce.  Bring to a boil.  Reduce heat to medium-low and simmer, uncovered, for 30 minutes.

Increase heat to medium-high.  Add vegetables and tortellini and cook, uncovered, until vegetables and tortellini are tender, about 10 minutes.  Ladle into a bowl and sprinkle with Parmesan cheese.

Source:  adapted from The Big Book of Soups and Stews by Maryana Vollstedt

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