Tortellini And Beef Soup - cooking recipe

Ingredients

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

Preparation

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