Beef, tortellini and green pea soup

Name: Beef, tortellini and green pea soup
Prep time: 15 min
Cook time: 25 min
Yield: 4 à 6
Cuisine: Québécoise
Ingredients: 700 g prosciutto and parmesan tortellini (or any variety you prefer); Olive oil; 450 g lean ground beef from L’Épicier; 2 French shallots, thinly sliced; 2 large garlic cloves, finely chopped; 1.5 tbsp (15 ml) Bas-du-Fleuve salted herbs; 1/4 cup (60 ml) dry white wine; 10 cups (1.5 liters) beef broth; 2 tbsp (30 ml) honey; 1 cup (180 ml) frozen green peas

In collaboration
with L'épicier

Preparation 15 min
Cooking 25 min
Servings 4 à 6
Freezing Absolument

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Ingredients for my beef, tortellini and green pea soup

700 g prosciutto and parmesan tortellini (or any variety you prefer)
Olive oil
450 g lean ground beef from L’Épicier
2 French shallots, thinly sliced
2 large garlic cloves, finely chopped
1.5 tbsp (15 ml) Bas-du-Fleuve salted herbs
1/4 cup (60 ml) dry white wine
10 cups (1.5 liters) beef broth
2 tbsp (30 ml) honey
1 cup (180 ml) frozen green peas

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Preparation

Bring a large pot of salted water to a boil and cook the tortellini until tender. Drain and set aside.
In the same pot, heat a drizzle of olive oil over medium-high heat. Add the ground beef, season generously with salt and pepper, and stir. Cook for 5 to 7 minutes, breaking the meat apart, until nicely browned. Drain excess fat and transfer the meat to a bowl.
In the same pot, add the shallots, garlic and Bas-du-Fleuve salted herbs. Sauté for 3 to 4 minutes, stirring.
Deglaze with the white wine, scraping the bottom well, and let reduce for 1 minute to evaporate the alcohol.
Add the beef broth, honey, peas, ground beef and tortellini, then bring to a boil. Stir gently and simmer 2 to 3 minutes to heat everything through. Adjust seasoning and serve immediately!