Vegetable and Pasta Soup
with basil / zucchini / mushrooms
Sun-dried tomatoes have rich umami flavor which makes a great foundation for this simple tomato soup.
Smarts: If you can find gluten-free tortellini, use it in the soup instead of plain pasta - it will give the finished dish added substance and flavor. If you make the soup ahead, just wait to stir the pasta / tortellini in until right before serving.
Smarts: If you can find gluten-free tortellini, use it in the soup instead of plain pasta - it will give the finished dish added substance and flavor. If you make the soup ahead, just wait to stir the pasta / tortellini in until right before serving.
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Ingredients
Vegetable and Pasta Soup:
- Pasta, any small gluten-free shape - 8 oz (use gluten-free tortellini if available)
- 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
- Pasta - Cook pasta 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 pasta 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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