Tortellini And Beef Soup

• 2 medium carrots
• 1 medium onion
• 1 Tbsp. olive oil
• 2 garlic cloves, minced or crushed
• 1/4 lb. lean ground beef
• 2 1/2 c. beef broth
• 1 1/2 c. water
• 1 c. crushed tomatoes
• 1 tsp. basil
• 1/4 tsp. pepper
• 1/2 lb. cheese-filled tortellini
• 1 medium zucchini
• 1/4 c. grated Parmesan

1. Cut the carrots into 1/4-inch slices and set aside.
2. Coarsely chop the onion.
3. In
4. a medium saucepan, warm the oil over medium-high heat until hot.
5. Add the onion and garlic and stir-fry until the mixture begins to brown, about 3 minutes.
6. Crumble in the beef and cook, stirring, until the meat is no longer pink, about 3 minutes.
7. Add the beef broth, water and crushed tomatoes. Cover and bring the mixture to a boil over medium-high heat.
8. Add the carrots, basil and pepper and cook uncovered, stirring occasionally, for about 2 minutes.
9. Add the tortellini and cook until al dente, 10 to 12 minutes or according to package directions.

carrots, onion, olive oil, garlic, lean ground beef, beef broth, water, tomatoes, basil, pepper, tortellini, zucchini, parmesan

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1018798 (may not work)