Creamy Beef and Tortellini Soup

Sprinkle meat with salt and pepper. In a 5- to 6-qt. Dutch oven melt butter over medium-high heat. Add meat, half at a time, and cook and stir 2 minutes or until slightly pink in center. Remove meat.

Add mushrooms, onion, and garlic to Dutch oven. Cook over medium heat 5 to 7 minutes or until onion is tender, stirring occasionally. Stir in broth, tomato paste, and Worcestershire sauce. Bring to boiling. Stir in agnolotti. Boil gently 3 to 5 minutes or until pasta is tender.

In a medium bowl whisk together sour cream and flour. Whisk about 1 cup of the hot broth mixture into sour cream mixture; return to remaining hot broth mixture in Dutch oven. Cook and stir until slightly thickened and bubbly. Cook and stir 1 minute more. Stir in meat; heat though. Top servings with parsley.