Chili Tortellini

So today, since it's actually the first winter like weather we have had in a while, I decided that it would be a great day to make soup. So I found a recipe on Picky-Palate with a good recipe for a Chili Tortellini soup. Now it didn't turn out the way I wanted it too, but it was still good and very tasteful. 


Ingredients: 

• 1 pound dry tortellini (2 lbs instead of one. It might have been too much pasta)
• 2 tablespoons extra virgin olive oil
• 1 cup finely chopped onion
• 2 tablespoons fresh minced garlic
• 1 pound lean ground beef (We used beef and ground italian sausage) 
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon garlic salt
• 32 ounces reduced sodium chicken broth
• two 15 ounce cans beans, I used black and red beans, whatever you prefer
• 15 ounce can Rotel diced tomatoes MILD version
• 2 tablespoons ground cumin
• 1 1/2 tablespoons chili powder
• 1/2 cup fresh chopped cilantro

Directions: 

1. Cook tortellini according to package directions. Heat olive oil into a large dutch oven over medium heat. Saute onion and garlic for about 5 minutes then brown beef until browned. Drain if necessary. Add broth, tomatoes, beans, cumin, chili powder and cilantro. Add cooked tortellini and heat for 10 minutes or until hot. Reduce heat to a low simmer until ready to serve.

MY TIP: If you do use more than 1 lb of meat, adjust your seasonings. You will need more seasonings with the more meat you use. It was still really good, I just wish it would of thickened up just a little bit more than it did.