Tortellini-vegetable soup by Mama Steph - KLTV.com - Tyler, Longview, Jacksonville |ETX News

Tortellini-vegetable soup by Mama Steph

(Source: InMamaStephsKitchen.com) (Source: InMamaStephsKitchen.com)
(KLTV/KTRE) -

Mama Steph shares one of her favorite and most-requested recipes on East Texas Kitchen. This is easy to make, using frozen vegetables and canned diced tomatoes. It's packed full of flavor and color; enjoy a bowl or two this weekend!  

Tortellini-vegetable soup by Mama Steph

  • 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.

This recipe first appeared on Mama Steph's website, InMamaStephsKitchen.com.
Visit Mama Steph on Facebook at www.Facebook.com/mamastephon7

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