Estate Comforts
Summer Squash Soup with Tortellini
The Strategy:
This light and nourishing vegetable soup features fresh zucchini, yellow squash, bell peppers, and tender cheese tortellini in a savory beef broth. Simmer the garden-fresh vegetables until tender, then add the tortellini and fresh green beans right before serving. Garnish with a sprinkle of Parmesan cheese for a simple, satisfying meal.
Ingredients
- 2 tablespoons olive oil
- 4 large zucchini, cut into 1-inch pieces, about 8 cups
- 6 medium yellow squash, sliced, about 5 cups
- 2 large red, orange, yellow or green bell peppers, seeded, veins removed, chopped, about 2 cups
- 1 large poblano pepper, seeded, veins removed, chopped, about 1 cup
- 1 large onion, diced, about 1 cup
- 4 medium garlic cloves, peeled and minced, about 4 teaspoons
- 4 to 6 cups homemade or prepared low-sodium beef broth
- 1 (28-ounce) can diced tomatoes
- 2 teaspoons kosher salt
- 1 teaspoon coarse black pepper
- 1 teaspoon ground cumin
- ½ teaspoon dried oregano
- 1 pound fresh green beans, trimmed, cut into 1-inch pieces, about 3 cups
- 2 ounces grated Parmesan cheese, about ½ cup
- 12 ounces fresh cheese tortellini
Instructions
- Heat the olive oil in a large soup pot over medium high heat.
- Stir in the zucchini and squash and cook until soft, about 10 minutes.
- Stir in the peppers and onion and cook until soft, about 10 minutes more.
- Stir in the garlic.
- Pour in 4 cups beef broth and tomatoes.
- Cook until the soup begins to bubble and boil.
- Reduce the heat, cover and simmer until the vegetables are cooked through, about 20 minutes.
- Season the soup with salt, pepper, cumin and oregano.
- Stir in the green beans and Parmesan cheese.
- Simmer until the green beans are crisp tender, about 5 to 10 minutes more.
- Add the tortellini to the pot.
- Cook until the tortellini plump, about 5 to 10 minutes more. During this process you can add additional stock if the soup is thicker than you like. Taste and adjust the seasonings.
- Turn off the heat, plop the lid onto the pot and you’re ready to go!
The full recipe lives in the Vault
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Sunday Swaps
Feel free to substitute or add any of your favorite veggies such as diced fennel, turnips, and potatoes.
Substitute with chicken or vegetable broth for a brighter tasting soup. I must admit that I love the taste of wine in soup. If you do too, add ½ cup Marsala wine during the last ten minutes of cooking to boost the flavor experience. It's YUUUMMM!
The Heart of the Table
This steaming pot of vegetable soup brings a sense of fresh-from-the-garden abundance to the table, comforting guests with its wholesome aromas. Sharing a big ladleful of soup makes everyone feel cared for, encouraging relaxed lunchtime conversation.
- a set of heavy-gauge, satin-finished stainless steel mixing bowls
- a heavy-gauge, polished stainless steel ladle with an ergonomic handle
- a set of organic, hand-glazed stoneware soup bowls in a soft sage green
- a 7-quart enameled cast-iron Dutch oven with dual helper handles
- a seamless, high-heat resistant silicone spatula in a soft slate gray
Neighborly Grace
- THE PRESENTATION: Serve the soup in a large, pre-warmed tureen, placing a bowl of grated Parmesan cheese and a basket of crusty French bread next to it.
- THE POUR: Pair with a light, dry Pinot Grigio or a cup of hot lemon-ginger herbal tea.
- THE VIBE: Covered Veranda. The afternoon sun, the sound of rustling trees, and the warm soup create a peaceful, relaxing lunchtime haven.
