Recipes and Cooking Creamy Beef and Tortellini Soup Be the first to rate & review! A creamy base combined with mushrooms and sirloin steak make this soup recipe taste like a hearty stroganoff. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on April 10, 2020 Print Rate It Share Share Tweet Pin Email Photo: Blaine Moats Total Time: 30 mins Servings: 6 Yield: 8 1/2 cups Jump to Nutrition Facts Ingredients 1 pound boneless beef sirloin steak, trimmed and cut into thin bite-size strips ½ teaspoon salt ½ teaspoon black pepper 2 tablespoon butter 3 cup sliced fresh button mushrooms 1 cup chopped onion 2 cloves garlic, minced 5 cup reduced-sodium beef broth 1 tablespoon tomato paste 1 tablespoon Worcestershire sauce 1 9 ounce pkg. refrigerated mushroom-filled agnolotti or tortelloni ½ cup sour cream 2 tablespoon all-purpose flour Chopped fresh Italian parsley Directions 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. Rate it Print Nutrition Facts (per serving) 323 Calories 16g Fat 22g Carbs 24g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 323 % Daily Value * Total Fat 16g 21% Saturated Fat 7g 35% Cholesterol 88mg 29% Sodium 925mg 40% Total Carbohydrate 22g 8% Total Sugars 5g Protein 24g Vitamin C 5.9mg 30% Calcium 134mg 10% Iron 2.4mg 13% Potassium 479mg 10% Folate, total 28.9mcg Vitamin B-12 0.8mcg Vitamin B-6 0.5mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.