Autumn has come and with that is a whole new opportunity for meals smothered in gravy, cheese and everything warm and wonderful. I really kicked off the comfort food season right last weekend while my grandparents were in town visiting. One of my favorite meals I made over the weekend was a steak and tortellini soup. It had a little spice, a little creaminess and a whole lot of flavor.




  • 1½ C. Flour
  • 1 t. salt
  • 1 t. Cracked Black Pepper
  • 1 t. Italian Seasoning
  • 1-2 lbs. Stew Meat
  • 2 T. Olive Oil
  • 1 T. Bacon Grease
  • 8 oz. Fresh Cremini Mushrooms
  • 4 C. Chicken Broth
  • 3 C. (1 Jar) Spicy Italian Sausage Pasta Sauce
  • 1½ C. (½ a jar) Roasted Garlic Pasta Sauce
  • 8 oz. Cream Cheese
  • 2 Cloves Garlic-minced
  • 1½ Shallots-minced
  • 1 t. Herbs de Provence
  • 1 T. Hoisin Sauce
  • 1 t. Teriyaki Sauce
  • 1 T. Soy Sauce
  • 3 T. Worcestershire Sauce
  • 2 T. Steak Sauce
  • 16 oz. Cheese Tortellini




  1. In a large Tupperware container combine flour, salt, pepper, and Italian seasoning.
  2. Heat olive oil and bacon grease in a large cast-iron skillet.
  3. Add your stew meat to your container of flour and toss until coated then discard the extra flour.
  4. Brown your meat slightly in your heated skillet. You don’t need to cook the meat through you just want a little crust to them.
  5. Add your meat and all other ingredients except the tortellini to a Crockpot and cook on low for 6 hours.
  6. About an hour in whisk your crockpot to blend in your cream cheese.
  7. With about twenty minutes remaining add your tortellini.
  8. Serve with parmesan cheese and crusty bread.