Beef and Tortellini Soup

1/2 lb ground beef
1  small onion, chopped finely
1 celery rib, chopped,
1 carrot, peeled and chopped
2 garlic cloves, minced
1 can (28 oz) diced tomatoes, undrained
1 cup chopped green beans (frozen works well, too)
2 cans ( 14 1/2 oz each) reduced-sodium chicken broth
1 1/2 cups water, divided
1 teaspoon dried thyme
1/2 teaspoon white pepper
1/4 teaspoon salt
2 cups frozen beef tortellini

Brown the ground beef in a Dutch oven or regular saucepan. Drain off the fat. Add the onion and celery and cook until tender. Stir in the garlic and cook for a few seconds. Stir in the tomatoes, broth, 1 cup water, carrot and seasonings. Simmer covered 20 minutes. Add the frozen tortellini and green beans; cook for 5-10 minutes Combine flour and remaining water; add to the soup and cook for 2 minutes to thicken.

Makes 6 servings or 2 1/4 quarts