Friday, October 23, 2009

Tortellini and Vegetable Soup

I tried yet another wonderful soup recipe from the site. I varied this (as always) based on what I found and had on hand. The recipe below will serve four people and goes good with some fresh bread.

  • 1 tablespoon(s) olive oil
  • 2 cup(s) frozen bell pepper and onion mix, thawed and diced
  • 4 clove(s) garlic, minced
  • 1/4 teaspoon(s) crushed red pepper, or to taste (optional)
  • 1 can(s) (28-ounce) crushed tomatoes
  • 1 can(s) (15-ounce) vegetable broth
  • 1 1/2 cup(s) hot water
  • 1 teaspoon(s) dried basil
  • 1 (9-ounce) fresh pesto tortellini (choose any flavor you like)
  • 2 cup(s) (about 2 medium) diced zucchini
  • 1 cup fresh baby spinach
  • Freshly ground pepper to taste


  1. Heat oil in a large saucepan or Dutch oven over medium heat. Add pepper-onion mix, garlic, and crushed red pepper (if using) and cook, stirring, for 1 minute. Add tomatoes, broth, water, and basil; bring to a rolling boil over high heat.
  2. Add tortellini and cook for 3 minutes less than the package directions. Add zucchini and spinach; return to a boil. Cook until the zucchini is crisp-tender, about 3 minutes. Season with pepper.

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