1 pound ground beef
3-1/2 cups water
1 can (28 ounces) diced tomatoes, 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.
Recipe found here: Tortellini Soup