This 30-Minute Meal Will Make Your Taste Buds Do a Backflip
0 Comment
Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, Campbell’s soups, casserole, cheese filled tortellini, chicken broth, Chiquita, Cilantro, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, diced tomatoes with chilies, Dole, domino sugar, eat, Eggland's Best eggs, food, frozen corn, garlic, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, keebler, kosher salt, Kraft, land o lakes butter, lean ground beef, Libby, McCormick spices, Morton salt, Old El Paso taco seasoning, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Ritz crackers, Sara Lee, Sargento, slow cooker, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping, white onion
Call me crazy but sometimes I brown ground beef more than I need it for a recipe, just so that I can freeze the excess for emergency situations. And this truly was an emergency.
So it really didn’t even take me 30 minutes to get this tasty soup done! I also added some shredded chicken I happened to have in the fridge, and I think it made this soup even more delicious. Thank heavens for frozen tortellini and whoever came up with the idea of those. I always keep them at hand and I intend to do so in the future, too. This soup turned out super flavorful and it was so easy to make, I think I’m going to ask the kids to do it next time!
Ingredients
2 TbspBertolli extra virgin olive oil
1 cup chopped white onion
1 Tbsp fresh minced garlic
1 lb ground beef OR leftover chicken (feel free to add both)
1/4 tsp pepper
1/2 tsp salt
32 oz. Swanson chicken broth
1 packet Old El Paso Taco Seasoning
two 10-oz. cans diced tomatoes with chilies, mild
2 cups fresh or frozen corn
1 lb cheese filled tortellini
1 cup chopped fresh cilantro
Instructions:
Heat oil in large Dutch oven. Add onion and garlic, saute until softened.
Add the ground beef, salt and pepper, cooking until browned. Add chicken broth, taco seasoning, tomatoes and corn. Turn the heat up to medium high and stir in uncooked pasta. Cook for 8-10 minutes or until tortellini is al dente. Stir in fresh cilantro and serve.
USE RED NEXT PAGE LINK BELOW
NEXT PAGE >>
Quick tip: This recipe makes 8 servings.