Cheese Tortellini with Beef and Tomatoes

Baby it's cold outside!

8 ripe tomatoes
1 lb ground beef
1 tbsp olive oil
2 carrots, diced
2 celery stalks, diced
1 medium onion, diced
1 tbsps minced garlic
1 tsp oregano
1 tsp parsley
1/2 tsp thyme
salt and pepper to taste
1 tbsp tomato paste
4 cups chicken broth
3/4 lb cheese tortellini

Start by peeling the tomatoes. Bring a large pot of water to a boil and carefully spoon the whole tomatoes in. Boil for 1 minute then remove them directly to a cold water bath. Once the tomatoes are cool enough to handle the skins should easily slide off. Just cut out the stem area. Chop the tomatoes and set aside.

In a soup pot brown the ground beef, breaking it up as you go. Remove to a plate and drain off the grease.

Add olive oil to the pot, heat to medium and add the carrots, celery, onion and garlic.  Cook until lightly browned.

Return the beef to the pot and add tomatoes, tomato paste, broth and seasonings. Bring to a boil then reduce heat and cook until veggies are tender, around 5 minutes or so.

In the meantime cook your tortellini as per package directions and drain. 

Gently stir them into the pot.

Serve with a little more parsley and if you like...parmesan too.