Monday, February 13, 2012

Sirloin and Tortellini Soup

serves 12 ( 6 points+)

  • 6 T. flour, divided
  • 1 lb. boneless sirloin steak, cubed
  • 1 onion, chopped
  • 2 celery stalks, chopped
  • 2 carrots, chopped
  • 3 garlic cloves, minced
  • 3 cans ( 14.5 oz. each) diced tomatoes, undrained
  • 1 box ( 32 oz) fat-free beef broth
  • 2 c. water, divided
  • thyme, salt and pepper to taste
  • 16 oz. bag frozen cheese tortellini

Place 3 T. flour in a large ziplock bag. Add sirloin cubes and turn to coat.
Spray a large nonstick skillet with spray. Brown beef; remove from pan.
Respray pan and saute carrots, onion, celery and garlic until tender. Stir in tomatoes, beef broth, 1-½ c. water, thyme salt and pepper. Bring to a boil; reduce heat and simmer 30 minutes. Add tortellini and cook until tender ( about 5 minutes). Stir together 3 T. flour and ½ c. water until smooth. Add to soup. Bring to a boil, stirring constantly until slightly thickened.

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