Total Time
2hrs 20mins
Prep 20 mins
Cook 2 hrs

I just sort of came up with this recipe. We liked it so well I decided to post it. Use a good rich beef stock like Wolfgang Puck or Emerill's rather than College Inn. If you don't have beef stock, use beef soup base rather than bouillon cubes.

Ingredients Nutrition


  1. Brown beef well in a deep dutch oven or stock pot.
  2. Add leek, celery, and onion and saute on low until veges are soft.
  3. Add broth and all other ingredients. Simmer on low for 2-3 hours or until beef is tender.
  4. Add tortellini. Simmer for 5 minutes, then turn off heat and let stand, covered, for at least 30-45 minutes. Tortellini will cook in the hot broth.
  5. Serve with crusty bread.
Most Helpful

This was very tasty, I made a double batch to freeze some but the family ate it all!!!

nygalcooking November 30, 2008

Wonderful soup! Loved the smell of it simmering all afteroon ~ didn't have a leek, so used a small chopped onion in its place and no turnip on hand, so used the diced cabbage as suggested. I used the cheese tortellini and wow! The overall flavor was just delicious! Thank you Papergoddess for sharing your recipe! I know we'll be having this one again! :)

Breezytoo October 07, 2007