Vegetable Tortellini Soup
with basil / zucchini / mushrooms

Name: Vegetable Tortellini Soup
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 10 oz Tortellini, fresh or frozen; 1 Onions, medium, chopped; 4 cloves Garlic, chopped; 4 Tomatoes, sun-dried, drained and chopped (from a can of sun-dried tomatoes in oil); 12 oz Zucchini, diced; 8 oz Mushrooms, any button, sliced (look for pre-sliced); 6 leaves Basil (opt), chiffonade; 1 Tbsp Oil, olive; 1 can Tomatoes, diced and preferably fire-roasted (14 oz / 397 g); 3 cups Stock, any type; 1 tsp Lemon juice; for serving Yogurt, plain or Greek

Active: 35 min Total: 35 min

Original GF Paleo Vegetarian

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

Metric

Servings:

Vegetable Tortellini Soup:

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

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!

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