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Summer Vegetable and Tortellini Soup
with basil / parmesan

Active: 30 minTotal: 30 min

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.

Tags

Ingredients

Servings:
4
Metric
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

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Prep

  1. 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)
  2. Onions / Carrots / Garlic - Prep as directed. Combine onions and carrots. Store garlic separately. (Can be done up to 5 days ahead)
  3. Basil - Chiffonade or thinly slice.
  4. Corn - If using fresh corn, slice kernels off ears. If using frozen corn, defrost in the microwave.
  5. Beans - Drain and rinse.

Make

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

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Reviews

This meal has 27 reviews

OK - I loosely made this. Way more veggies, chicken sausage, didn't have fresh basil, forgot about the lemon, etc. However, it was delicious.

By: Jacquelin
Posted: Aug 21, 2019
Diet: Paleo

Loved it and served with cheesy naan crisps as a side to dip

By: Kelley
Posted: Aug 20, 2019
Diet: Original

I couldn't find tortellini in South Africa, but Woolies had miniature ravioli in their fresh pasta section so I used those instead. I like this recipe for lunches, but it's not one of my favorites from CookSmarts. It might just be because I made the orange salmon and the general Tso's this week and those two recipes were amazing!

By: Carolyn
Posted: Aug 19, 2019
Diet: Original

I loved this, but my husband will do anything to not eat another bean soup. So probably wouldn't make it again.

By: Jenna
Posted: Aug 14, 2019
Diet: Original

Awesome! I really like tortellini, so we doubled the amount of in the recipe. Could have used even more :)

By: Caitlin
Posted: Aug 10, 2019
Diet: Original

Super delicious! And pretty easy too.

By: Laura
Posted: Aug 08, 2019
Diet: Original