Monday, January 25, 2010

Light Veggie Soup with Tortellini

This soup is AMAZING!!! It is great comfort food on a cold winter night, and super nutritious with all the veggies incorporated. I found this recipe on, which I like to check out every once in a while. They have great ideas, when I feel I need a little extra nutrtion in my day. I did substitute the recipe a little bit, by adding fresh onion and peppers, rather than using frozen. This only took about 30 minutes to whip up, so it was a great weeknight meal.

1 T. extra-virgin olive oil
1 cup red onion, diced
1 cup green pepper, diced
1/4 tsp. crushed red pepper
1 28 oz. can crushed tomato ( I found a can with basil added for extra flavor)
1 15 oz. can reduced sodium chicken or veggie broth (I used homemade)
1 1/2 cups hot water
1 tsp. dried basil
1 9 oz. package of fresh or frozen whole wheat tortellini (or ravioli)(cheese or meat)
2 cups zucchini, diced
Fresh ground pepper to taste

  1. Heat oil in large sauce pan over medium heat. Add onions, peppers, and crushed red pepper and cook, stirring, for 1 minute. Add tomatoes, broth, water, and basil; bring to a rolling boil over high heat. Add tortellini and cook for 3 minutes less than package directions. Add zucchini; return to a boil. Cook until the zucchini is crisp-tender, about 3 minutes. Season with fresh pepper.
Verdict: DELISH. We both added a little feta cheese to the top of our soup, which added a little tang. This soup will be added to our soup rotation. Enjoy!