Vegetable Tortellini Soup
with basil / zucchini / mushrooms
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!
Yum! Probably needs a little more stock than the recipe but delicious and hearty soup.Pronounced as a "winner" by 19yo son who said "Well, you should make that again". Can't get much better than that.1 Helpful
Very easy and versatile. The sundried tomatoes were a nice addition. Otherwise, it was a little bland so next time I’ll add more seasoning to tweak the recipe, but overall a winner.0 Helpful
I thought there wasn’t enough liquid so added a bit more water and maybe some Italian seasoning would have been good cause there was no seasoning other than salt and pepper , but I LOVED it regardless!0 Helpful
We ate all of it! Good way to get your veggies. Puréed the onions, garlic and tomatoes. Adding the sour cream made it more creamy. The yogurt went bad so had to substitute.I just love cheese tortellini.0 Helpful
This was tasty and pretty easy to put together, but I expected just a little more flavor with all of the awesome ingredients. Everyone in my family loved it, though, and went back for seconds. We had cheddar biscuits with our meal. This was a good solid meal, and we will make this again.0 Helpful
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.0 Helpful
Keto friendly!0 Helpful