Vegetable Tortellini Soupwith basil / zucchini / mushrooms
Sun-dried tomatoes have rich umami flavor which makes a great foundation for this simple tomato soup.
Smarts: Use any type of tortellini you'd like here - a cheese or meat filling would both be great. If you make the soup ahead, just wait to stir the tortellini in until right before serving.
- Tortellini, fresh or frozen - 10 oz
- Onions, medium - 1, chopped
- Garlic - 4 cloves, chopped
- Tomatoes, sun-dried - 4, drained and chopped (from a can of sun-dried tomatoes in oil)
- Zucchini - 12 oz, diced
- Mushrooms, any button - 8 oz, sliced (look for pre-sliced)
- Basil (opt) - 6 leaves, chiffonade
- Oil, olive - 1 Tbsp
- Tomatoes, diced and preferably fire-roasted (14 oz / 397 g) - 1 can
- Stock, any type - 3 cups
- Lemon juice - 1 tsp
- Yogurt, plain or Greek - for serving
- Tortellini - Cook tortellini according to package directions. (Can be done up to 5 days ahead)
- Onions / Garlic / Sun-dried tomatoes - Prep as directed. Store separately. (Can be done up to 5 days ahead)
- Zucchini / Mushrooms - Prep as directed and combine. (Can be done up to 3 days ahead)
- Basil - Chiffonade basil.
- Heat a Dutch oven over medium-high heat. Add oil and then onions. Saute until onions are soft, 3 to 4 minutes.
- Add garlic and sun-dried tomatoes. Saute for 1 minute.
- Add tomatoes (including liquid) and stock. Bring to a simmer. Simmer for 5 minutes.
- Optional step: If you’d like a smooth soup base, puree the soup with an immersion blender.
- Add zucchini and mushrooms to soup. Reduce heat to a low simmer and cover soup with a lid. Simmer until zucchini and mushrooms are tender, ~10 minutes.
- Remove soup from heat and stir in tortellini and lemon juice. Season with some salt and pepper.
- Divide soup between serving bowls. Top soup with yogurt and basil. Enjoy!
This meal has 39 reviews
I love the immersion idea, my kids are more likely to eat it that way, the 3 year old doesn't like pieces of tomato. It may be a little spicy for her, but will possibly mix in some yogurt or coconut milk for them. This is an extremely fast recipe.
This is one of my favorite soups to make - super easy with great flavor.
Tasty and comforting on a rainy day, although nothing that blew my socks off. I had so many vegetables that I added about 1.5 cups of water to a 4 serving soup just so that it stayed...a soup.
I added Italian sausage to this, because my husband likes meat with dinner. Very good, will make again.
Added a bunch of red pepper flakes for a kick. Very tasty.