Summer Vegetable and Tortellini Soupwith basil / parmesan
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.
- 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
- 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.
- 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!
OK - I loosely made this. Way more veggies, chicken sausage, didn't have fresh basil, forgot about the lemon, etc. However, it was delicious.0 Helpful
Loved it and served with cheesy naan crisps as a side to dip0 Helpful
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!0 Helpful
I loved this, but my husband will do anything to not eat another bean soup. So probably wouldn't make it again.0 Helpful
Awesome! I really like tortellini, so we doubled the amount of in the recipe. Could have used even more :)0 Helpful
Super delicious! And pretty easy too.0 Helpful