That's right you are seeing cheese filled tortellini in there, I thought it sounded pretty good! Now the only modification I added to the original recipe was to use both an 8 oz. can of tomato sauce and the Rotel tomatoes. The recipe calls for either/or. It looked too much like chicken broth to me without the sauce added and I wanted those Rotel tomatoes for a little kick! Make sure you buy mild, unless you want a BIG kick!
Well, we all loved it, but Justin said we couldn't call it chili!! So he renamed it... drum roll please... Torta-beanie soup. You know I think that will grow on me and I think it's adorable that he came up with it! :) To visit the original site click here. It gives you a yummy picture tutorial! I liked that the site was called the Picky Palate. It kinda sums up life around here. I'm pretty sure Luke had chicken-nugs instead of the soup!
Torta-beanie Soup
Ingredients- 1 pound dry tortellini
- 2 tablespoons extra virgin olive oil
- 1 cup finely chopped onion
- 2 tablespoons fresh minced garlic
- 1 pound lean ground beef
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon garlic salt
- 32 ounces reduced sodium chicken broth
- two 15 ounce cans beans, I used black and red beans, whatever you prefer
- 15 ounce can Rotel diced tomatoes MILD version
- 8 ounce tomato sauce
- 2 tablespoons ground cumin
- 1 1/2 tablespoons chili powder
- 1/2 cup fresh chopped cilantro
Directions
- Cook tortellini according to package directions. Heat olive oil into a large dutch oven over medium heat. Saute onion and garlic for about 5 minutes then brown beef until browned. Drain if necessary. Add broth, tomatoes, beans, cumin, chili powder and cilantro. Add cooked tortellini and heat for 10 minutes or until hot. Reduce heat to a low simmer until ready to serve.
Makes 8-10 Servings
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