Italian Beef and tortellini soup


1 lb(s) (500 g) lean ground sirloin
1 large onion, chopped
2 carrots, peeled and chopped
4 cup(s) (1 L) beef broth
½ tsp (2 ml) EACH Italian seasoning and salt
¼ tsp (1 ml) black pepper
1 cup or (213 ml) tomato sauce
19 oz (540 ml) canned tomatoes with juice
2 cup(s) (500 ml) sliced mushrooms
10 oz (300 g) fresh or frozen cheese tortellini
1 zucchini, cut lengthwise and quartered
¼ cup(s) (50 ml) chopped fresh parsley
2 tbsp grated Parmesan



Cook ground beef in a non-stick skillet over medium-high heat for 8-10 minutes, breaking up into small pieces with the back of a spoon, until browned and cooked through.
Drain if necessary. Place beef in a 3 1/2 to 6-quart (3.5 to 6 L) casserole dish.
then Add onion, carrots, broth, Italian seasoning, salt, pepper, tomato sauce, tomatoes and mushrooms.

Cover and cook on LOW for 6-10 hours or HIGH for 3-4 hours or until vegetables are tender. Meanwhile, cook tortellini according to directions and drain.
strat adding tortellini, courgette ,parsley to casserole then cook on high for 10-15 minutes until courgette is tender.
Pour into bowls and top with Parmesan cheese to taste