Tortellini & vegetable soup by Mama Steph

Tortellini & vegetable soup by Mama Steph

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!)

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)  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.

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