Vegetable Tortellini Soup

I have another soup recipe for you, my friends! Full of vegetables and pasta, this soup has tons of flavor to warm up any cold winter day. There are no leftovers when I make this soup. Even my picky eater loves the tender pasta in this one. Serve with garlic bread and enjoy!

Vegetable Tortellini Soup
1 pound Ground Hamburger
3 cloves Garlic
½ cups Chopped Onion
½ teaspoons Pepper Or To Taste
1 teaspoon Salt, Or To Taste
1 cup Green Pepper, Chopped
1 cup Cut Green Beans
½ cups Chopped Carrots
1 cups Corn
1 - 14-½ ounce can Kidney Beans
1 envelope Italian Dressing Mix (0.7 ounce)
2 quarts Crushed Tomatoes (I used my canned tomatoes)
6 cups Beef Broth
2 boxes Cheese Tortellini (I used 7 ounce boxes)
Brown hamburger in a large pot with the onion and garlic. 

Add the rest of the ingredients, except for the tortellini. Simmer until the vegetables are cooked through, about 20-30 minutes. 

Add the tortellini and cook until the pasta is tender. Some additional water or broth may be added if needed.

You can print this recipe here!