Vegetable Tortellini Soup
with 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.
Ingredients
- 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
Nutrition Facts
Prep
- 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.
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Make
- 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!
Nutrition Facts
Reviews
Ratings
40 reviews
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 HelpfulI 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 HelpfulTasty 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.
0 HelpfulI added Italian sausage to this, because my husband likes meat with dinner. Very good, will make again.
0 Helpful