Mama Steph shares her recipe for a soup that's perfect for chilly fall days, and it's a quick recipe to pull together for a meal in a hurry. (you don't have to depend upon drive-thru with recipes like this!)
- 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) 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.