BEEF AND RAVIOLI SOUP

Toss l/2 lb. boneless top sirloin, cut into l/4″ dice and 2 tbsps. butter in large Dutch oven over med high heat. Cook until beef is browned; transfer with slotted spoon to bowl. Add l each celery rib, carrot and onion, all chopped; l tbsps. garlic, chopped; l/2 tsp. thyme and l/2 tsp. white ppper to Dutch oven. Cook stirring 3 mins. until veggies are lightly browned. Add 2 cans beef broth, l can whole tomatoes in juice (28 oz.), chopped; l cup water; reserved beef and l/2 tsp. salt. Bring to boil; reduce heat to med and cook 20 mins. until veggies are tender. Add l pkg. (9 oz.) refrigerated beef ravioli or one 8 oz. pkg. frozen beef tortellini cook l0 mins. stirring occasionally. Meanwhile combine 2 tbsps. flour and l tbsps. cornstarch with 2 tbsps. water in cup until smooth. Stir into soup; bring to boil and boil l minute.
Makes 8 cups