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CHEESE TORTELLINI SOUP 
2 tbsp. olive oil
2 c. chopped onions
1 1/2 c. chopped celery
2 cloves minced garlic
1 1/2 lbs. ground beef
1/2 lb. Italian sausage (or salami or pepperoni) sliced
2 cans (796 ml.) undrained tomatoes (cut up)
2 cans (398 ml.) white kidney beans (drained)
8 c. beef stock (I use cubes or bulk)

Vegetables:

Add as much as you like of what you like: Diced turnip Spinach (add with tortellini) Green beans Diced, unpeeled zucchini Carrots

1 tsp. basil, oregano and salt 1 c. grated Parmesan cheese 1 c. red wine 1 lb. cheese filled tortellini

In large pot heat oil and cook onions, celery and garlic. Stir in beef and sausage. Cook about 5 minutes. Add tomatoes, beef stock, kidney beans, vegetables and spices. Bring to boil, lower heat and simmer 30 minutes.

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