Getting the Most From Your Roast- Tortellini Beef Soup

I had some leftovers and I wanted to clear a few things out of the pantry and freezer. So here is how to turn your leftover roast into a soup.

On hand, I had the pan drippings, with the fat skimmed off from the roast, which was a brisket cooked with tomatoes, onions and wine. I would have made this on the stove, however, I had to run some errands so I used the crock pot.

Into the pot on high went cold, cubed roast, 2 carrots peeled and sliced, 6 cubes of beef bullion, about 2 cups of leftover boxed vegetable broth, the pan drippings and about 2-4 cups of water.

When the carrots were cooked, I added a can of Northern Beans that had been living in the cupboard for some time, a can of stewed tomatoes, the last of a bag of frozen corn, and some frozen tortellini.

I added a little extra balsalmic vinegar, and served it with grated Romano cheese. There was enough soup left over for lunch for two days.