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Heat a Tbs. of olive oil in a large pot or Dutch oven over medium high heat. Season the steak with coarse salt and place half in the pot; sear about five minutes, until browned all over. Move the steak out and brown the second half in the pot. Juices will release from the meat but they’ll evaporate quickly, then you’ll see the good browning! Move the steak out of the pot.
To the pot, add another drizzle of oil and pour the frozen onion and veggies right in. Sauté them about five minutes, until they start to warm and the greens pop in color. Add the meat back to the pot, the tomatoes and the stock. Bring to a boil, reduce the heat and simmer about 10 minutes. Add the tortellini to the pot and simmer another five minutes, until the pasta softens. Taste it and season generously with salt, to taste!
Garnish with freshly chopped parsley, parmesan cheese and maybe a squeeze of lemon, to wake it up!
Ladle into soup bowls and get your slurp on.
Serves 6-8.