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Tortellini-vegetable soup – quick, comforting, good for you!

I think I’ve found a soup recipe that is pretty close to perfect, and I am excited to share it with you!

As some of you know,  I’m a person who will eat soup even when it’s 100 degrees outside. In fact, it IS 100 degrees in East Texas today. Ugh. (Cooler weather is on the way tomorrow! Joy!)

Anyway, I was searching for a light, healthy meal that would be really quick to make, as some  friends on my Mama Steph Facebook page have requested.  The following recipe looked perfect to me after a few alterations. Why?

 

Well, it has pasta in it. WIN. It is so easy to make that it was ready in 20 minutes. WIN. It contains healthy veggies and olive oil. WIN! This soup is a little bit of victory on your tongue.  🙂

Please let me know how you like it if you try it; I love hearing from you!

Tortellini-vegetable soup

  • 1 tablespoon extra-virgin olive oil or canola oil
  • 2 cups frozen bell pepper and onion mix, thawed and diced (or chop your own fresh)
  • 2 cloves garlic, minced
  • 1/4 teaspoon crushed red pepper, or to taste (optional – I used a full teaspoon)
  • 1/2 tsp. sugar or honey
  • 1 28-ounce can crushed tomatoes
  • 1 15-ounce can vegetable broth or chicken broth
  • 1 1/2 cups hot water
  • 1 teaspoon dried basil
  • 1 6- to 9-ounce package (or more, if you prefer)  fresh or frozen cheese (or meat) ravioli, whole-wheat or regular (or substitute frozen tortellini)
  • 2 cups diced zucchini, (about 2 medium)
  • Freshly ground pepper to taste, and salt, if needed

Heat oil in a large saucepan or Dutch oven over medium heat. Add onions, peppers, chopped zucchini, garlic and crushed red pepper (if using) and cook, stirring, for 3 minutes.
Add tomatoes, broth, water and basil; bring to a rolling boil over high heat, stirring frequently. Stir in sugar or honey (this cuts the acidity of the tomatoes; omit, if you prefer)
Add ravioli or tortellini and cook for 3 minutes less than the package directions. Cook until the zucchini is crisp-tender, about 3 minutes. Season with pepper, and salt, if needed.
Cover and refrigerate for up to 3 days. Thin with broth (or even just water) before reheating, if desired.
264 calories per serving if using small (6-9oz) bag of pasta.

(adapted from Eating Well)

Confession: I used a 19 oz. bag of  frozen cheese tortellini, so my pot of soup was a little more fattening than it would have been using a small bag. But y’all, it was GOOD.  My boys and I ate it up.

I had the leftovers for lunch today at work, and of course, it was even better today. The flavor was full and more developed than it was last night, and I ate it all!

The tortellini has a nice tender chewiness, and the basil gives the tomato-ey broth a lovely flavor, while the red pepper flakes (the full teaspoon that I used) cause a little heat to dance across the tongue.

This is a recipe that I’ll keep in regular rotation in my kitchen; I hope you’ll stir some up as soon as it’s cooler outside.

Or just turn your thermostat down to 60 degrees and pretend it’s winter, like I do. 😉

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16 thoughts on “Tortellini-vegetable soup – quick, comforting, good for you!

  1. I made this last week and it is DIVINE! Absolutely loved it. Got better the next day. Will make this again and again! Thank you for all your delicious recipes.

  2. I think there is an error. The directions tell you to add zucchini with the onions and peppers, but later in the recipe you are directed to add it three minutes before the tortellini is done, cooking it until crisp-tender. Surely the early addition is in error.

    1. Hi Sandy! It does read a little strangely, doesn’t it! I will polish it up, but in essence, i just mean after tortellini is in, cook soup untill zucchini, the most crisp vegetables in the mix, are tender. Then it’s done! 😊 Does that make sense?

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