Tortellini-vegetable soup by Mama Steph

Updated: Feb. 17, 2021 at 5:26 PM CST
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TYLER, Texas (KLTV) - 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! It’s always a good time for soup.

Tortellini-vegetable soup by Mama Steph

  • 1 tablespoon extra-virgin olive oil or canola oil
  • 1 bag (usually 12 to 16 ounces) frozen bell pepper and onion mix
  • 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 dry or frozen tortellini (you will usually find dry in the pasta aisle, and frozen, of course, in the freezer section)
  • 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 frozen vegetable blend, chopped zucchini, garlic and crushed red pepper 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 tortellini and cook according to package directions, usually 3 to five minutes.

Season with pepper, and salt, if needed.

Cover and refrigerate leftovers 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, Mama Steph on Facebook at

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