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
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.
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