January 21, 2013

Still not feeling like myself yet the creeping crud just won't go away so, it's soup again and I found the perfect one although, I thought I had everything on hand turns out I didn't have the tortellini no problem just used some shells.  That's the fun in cooking for me it doesn't have to be exact.  This recipe is from www.recipe-diaries.com . 

                                                       Tortellini & Vegetable Soup

1 Tbls olive oil
2 c. frozen bell pepper and onion mix, thawed and diced
2 coves garlic, minced
1/4 tsp crushed red pepper flakes, optional
1 28 oz can crushed tomatoes, preferable fire-roasted
1 15 oz can vegetable broth or low sodium chicken
1 1/2 c. hot water
1 tsp dried basil or marjoram
1 6-9 oz package fresh or frozen cheese or meat ravioli, preferably whole wheat
2 c. diced zucchini, about 2 medium
           Fresh ground pepper to taste

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 (marjoram), bring to a rolling boil over high heat.  Add ravioli and cook 3 minutes less than the package directions.  Add zucchini return to a boil.  Cook until zucchini is crisp about 3 minutes.  Season with pepper.

My note:  I didn't have the frozen pepper-onion mix.  I did have frozen pepper's from my garden last year and also, had frozen zucchini that is what I used.  I also, just used regular tomatoes not fire-roasted. 

The bearded fella declared it a hit cause he likes his veggies!!! I will be making this again hope I have tortellini guess I need to add it to my grocery list :) Enjoy!!!