Slow Cooker Beef-Tortellini Soup

Irresistible aromas come from a beefy soup that's been brewin' without as much as a stir. ...MORE + LESS -

1 lb (500 g) beef stew meat

3/4 cup (175 mL) chopped onion

3/4 cup (175 mL) chopped carrot

1/2 cup (125 mL) chopped celery

2 cloves garlic, finely chopped

2 tsp (10 mL) granulated sugar

1 can (14 fl oz/398 mL) diced tomatoes, undrained

2 cans (10 FL oz/284 mL each) condensed beef consommé

1 tsp (5 mL) dried basil leaves

2 cups (500 mL) frozen cheese-filled tortellini

1 cup (250 mL) frozen cut green beans

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1

In 3 1/2- to 4-quart slow cooker, add beef, onion, carrot, celery, garlic, sugar, tomatoes and beef consommé in order listed.
2

Cover; cook on Low heat setting 8 to 9 hours.
3

About 25 minutes before serving, stir in basil, frozen tortellini and green beans. Increase heat setting to High. Cover; cook about 25 minutes or until beans are tender.

Substitution: Use any flavor of filled frozen pasta. Just make sure the pieces are bite-size.
Serve-With: Add hot garlic bread for an easy meal.
Special Touch: Top each serving with a teaspoon of basil pesto.