Summer Vegetable and Tortellini Soup
with basil / parmesan

Name: Summer Vegetable and Tortellini Soup
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 8 oz Pasta, tortellini; 1 Onions, medium, chopped; 6 oz Carrots, diced; 3 cloves Garlic, chopped; 8 leaves Basil, fresh, chiffonade; 2 ears Corn on the cob, kernels sliced off (sub frozen corn, ~1/2 cup / ear); 1 can Beans, cannellini or white (14 oz / 397 g), drained and rinsed; 1 Tbsp Oil, olive; 3 Tbsp Tomato paste; 2 tsp Italian seasoning; 1 tsp Paprika, smoked; 6 cups Stock, any type; 1 can Tomatoes, diced and preferably fire-roasted (14 oz / 397 g); 1 Cheese, parmesan rind, small (opt); 1 Bay leaves; 1 tsp Lemon juice; for serving Cheese, parmesan (opt), grated

Active: 30 min Total: 30 min

Original GF Paleo Vegetarian

Not everyone thinks to serve soup in the summer, but it's a great way to utilize the abundance of fresh produce available this time of year.
Smarts: Wait and add the tortellini to the soup until right before serving so that it doesn't absorb too much liquid.

Ingredients

Metric

Servings:

Summer Vegetable and Tortellini Soup:

Pasta, tortellini - 8 oz
Onions, medium - 1 , chopped
Carrots - 6 oz , diced
Garlic - 3 cloves , chopped
Basil, fresh - 8 leaves , chiffonade
Corn on the cob - 2 ears , kernels sliced off (sub frozen corn, ~1/2 cup / ear)
Beans, cannellini or white (14 oz / 397 g) - 1 can , drained and rinsed
Oil, olive - 1 Tbsp
Tomato paste - 3 Tbsp
Italian seasoning - 2 tsp
Paprika, smoked - 1 tsp
Stock, any type - 6 cups
Tomatoes, diced and preferably fire-roasted (14 oz / 397 g) - 1 can
Cheese, parmesan rind, small (opt) - 1
Bay leaves - 1
Lemon juice - 1 tsp
Cheese, parmesan (opt) - for serving , grated

Prep

Tortellini - (If prepping right before cooking, get the soup simmering while tortellini cooks.) Cook tortellini according to package directions. (Can be done up to 5 days ahead)
Onions / Carrots / Garlic - Prep as directed. Combine onions and carrots. Store garlic separately. (Can be done up to 5 days ahead)
Basil - Chiffonade or thinly slice.
Corn - If using fresh corn, slice kernels off ears. If using frozen corn, defrost in the microwave.
Beans - Drain and rinse.

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Make

Heat a Dutch oven over medium-high heat. Add oil and then onions and carrots. Saute until tender, 4 to 5 minutes.
Add garlic, tomato paste, Italian seasoning, and paprika. Saute until fragrant, ~2 minutes.
Pour stock and tomatoes (including liquid) over aromatics. Add parmesan rind and bay leaves. Simmer soup for 10 minutes to let flavors come together.
Stir in corn and beans and simmer for 2 minutes more.
Remove soup from heat and stir in lemon juice. Season with some salt and pepper. Discard bay leaves.
Divide tortellini between serving bowls. Ladle soup over top. Finish soup with basil and grated cheese. Enjoy!

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