Beef and Tortellini Soup

After a long day at the hospital, it's hard to find time to squeeze everything in, including making a great dinner.  However, I am DETERMINED not to let M3 year (or any year, for that matter) stop me from having a great homemade dinner.  There are just too many quick and wonderful recipes for that type of shenanagans. 

Soup base, before tortellini and spinach

The tortellini float to the top when they are done!

This is a super easy, fall-ish soup that is perfect for crisp autumn days.  It really is quick to come together (a little chopping, open a few cans, and voila!), and it makes a big pot, so leftovers are abundant.  Great to take for lunch the next day (if you can find a microwave...I'm still searching), or for subsequent healthy and hearty dinners for the rest of the week. 

Yes, add the whole bag.  Don't be scared.  You need folic acid.

Beef and Tortellini Soup
1 lb lean ground beef
3 Tbsp Italian seasoning
1 Tbsp paprika
1 1/2 Tbsp salt
1 1/2 Tbsp pepper
1 onion, diced
2 medium carrots, peeled and diced
2 cans (14.5 oz) diced tomatoes
1 can corn, drained
2 cans (14 oz) chicken broth
2 cups water
1 Tbsp garlic, minced
1 bag baby spinach
1 package whole wheat tortellini

In a large soup pot, brown beef; drain and rinse with cold water.  Add onions and carrots to pot and cook until softened.  Add beef and all seasonings, stir.  Add diced tomatoes, corn, chicken broth, water, and garlic.  Over medium-high heat, bring to a boil.  Once boiling, add tortellini to pot and boil for 3 minutes, then decrease heat and simmer for 20 minutes.  Stir in spinach (it will wilt down), and serve!

It's soup season...yay!

Amy