1 lb. ground beef
1 (28 oz.) can tomatoes in puree
1 (10 1/2 oz.) can condensed French onion soup
1 (9 oz.) pkg. frozen green beans
1 (9 oz.) pkg. fresh cheese tortellini (or frozen)
1 tsp. dried basil leaves
1 med. (about 10 oz.) zucchini, chopped
3 1/2 c. water

In a 5-quart Dutch oven or saucepot over high heat, cook ground beef, stirring frequently, until all pan juices evaporated and beef is well browned, about 10 minutes. Spoon off any excess fat.

Add tomatoes with puree, undiluted French onion soup, frozen green beans, tortellini, basil, and water; over high heat, heat to boiling. Reduce heat to medium; cover and cook 10 minutes, stirring occasionally. Add zucchini; cook, uncovered 10 minutes or until zucchini and tortellini are tender. Makes about 11 cups or 6 servings.

I usually like to make my soup ahead of time with tortellini and cool or make even the day before. Then when reheating I add my tortellini so they don't get soggy.