- 1 tablespoon extra-virgin olive oil
- 1 cup frozen (or fresh) bell pepper and onion mix, thawed and diced
- 2 cloves garlic, minced
- 1/4 teaspoon crushed red pepper (or none at all if you’d like to keep it mild)
- 1 28-ounce can crushed tomatoes
- 1 15-ounce can vegetable broth
- 1 1/2 cups hot water
- 1 teaspoon dried basil
- 1-2 9-ounce packages fresh or frozen cheese (or meat) tortellini, preferably whole-wheat
- 2 cups diced zucchini and squash mix; about 1 each.
- Freshly ground pepper to taste
Heat oil in a large saucepan or Dutch oven over medium heat. Add the pepper-onion mix, garlic and crushed red pepper (if you’d like) and cook, stirring, for 1 minute. Add tomatoes, broth, water and basil; bring to a boil over high heat. Add tortellini and cook for 3 minutes less than the package directions. Add zucchini-squash mix; return to a boil. Cook until the zucchini is crisp and tender, about 3 minutes. Season with pepper. I served ours with a little grated parmesan cheese and a loaf of warm French bread with olive oil.
Super easy and delicious on a cool, spring-like night. Also — bonus! There’s tons of left-overs for lunch!