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Barnard Beef Tortellini Soup by Kate Holcomb


1# Barnard Beef

1# Italian Sausage

1 Sweet Onion

3 Garlic Cloves

4 TBS Tomato Paste

1 tsp Oregano

1 tsp Basil

1 tsp Sugar

1 tsp Chalula (or other pepper sauce)

Salt and Pepper

1 pinch Red Pepper Flakes

4 C Barnard Beef Broth

14.5 oz can Crushed Tomatoes

14.5 oz can Diced Tomatoes

1 Bay Leaf

2 C Sliced Mushrooms

1/2 C Shredded Carrot

1 C Red Wine

1 Pkg Cheese Tortellini

Saute beef and sausage over med-high heat. Add onions halfway through and cook an additional 5 minutes. Drain grease. Add garlic, tomato paste, spices, hot sauce, sugar ,salt and pepper - Stir. Add beef broth, both cans of tomatoes, bay leaf.

Bring soup to a simmer, add mushrooms, carrots, wine and tortellini. Simmer until tortellini is soft - approximately 7 minutes. Remove bay leaf.

Serve with mozzarella and parmesan on top!

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