Organic chopped tomatoes 27 ounce
Balsamic vinegar 2 teaspoons
Basil, sliced 1/4 cup
Beef broth 4 cups
Cream cheese (or ricotta) 4 ounces
Fresh tortellini 1 pound
Garlic, chopped 4 cloves
Ground beef 1 pound
Italian seasoning (or oregano) 2 teaspoons
Onion, diced 1
Parmigiano reggiano (parmesan), grated 1/2 cup
Tomato sauce 1 (18 ounce) container
Red pepper flakes (optional) 1 pinch
Salt and pepper to taste
Worcestershire sauce 2 teaspoons
Step 1: Cook the ground beef and onion in a large sauce pan over medium-high heat until the meat is browned and the onions are tender, about 7-10 minutes, before draining any excess grease from the pan.
Step 2: Add the garlic and red pepper flakes and cook for a minute.
Step 3: Add the chopped tomatoes, tomato sauce, broth, Italian seasoning, tortellini, worcestershire sauce and balsamic vinegar, bring to a boil reduce the heat and simmer until the tortellini is cooked, about 5-7 minutes.
Step 4: Add the cream cheese and parmesan and cook until they have melted into the soup before seasoning with salt and pepper to taste and mixing in the basil. Option: Steep, chop and add 1 ounce dried porcini mushrooms to the soup in step three,(also adding the steeping water to the soup)!