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Volume III
December 14, 2012

Weekly Home / Recipe Center

Tortellini Soup

Serves 6


1 pound ground beef
3 1/2 cups water
1 can (28 ounces) diced tomato, undrained
1 can (10-1/2 ounces) condensed french onion soup, undiluted
1 package (9 ounces) frozen cut green beans
1 package (9 ounces) refrigerated cheese tortellini
1 medium zucchini, chopped
1 teaspoon dried basil

In a large saucepan, cook beef over medium heat until no longer pink; drain. Add the remaining ingredients; bring to a boil. Cook, uncovered, for 7-9 minutes or until tortellini is tender. Yield: 6-8 servings. Alongside Tortellini Soup, serve refrigerated crescent rolls. Before baking, sprinkle the dough with Parmesan cheese.


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