Estate Comforts

Summer Squash Soup with Tortellini

Name: Summer Squash Soup with Tortellini
Total time: 45 min
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

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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.

Serves: 10-12 | Total Time: 45 minutes till it's ready

Ingredients

Soup Vegetables

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

Broth and Tomatoes

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

Seasoning, Pasta and Finishers

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

Raw cooking ingredients for Summer Squash Soup with Tortellini arranged beautifully on a clean kitchen counter.

Instructions

Sauté and simmer vegetables

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.

Add Seasoning and Tortellini

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!

Home cook prepared steps for assembling and cooking Summer Squash Soup with Tortellini.

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!

Perfecgng the Piqué Nic Flank Steak Fajita Wraps perfect for sharing These fajita-inspired wraps are stuffed with juicy steak strips and grilled veggies. Assemble the sandwiches and prepare for transport by wrapping first in parchment paper, then in aluminum foil to keep warm for your Sunday picnic.

Flank Steak

Sunday Swaps

combine your favorite veggie in custom-made fajitas. Roasted carrots and sautéed green beans are ideal for vegetarians. Meat lovers can marinate boneless, skinless chicken breasts or thighs up to 1 hour before grilling; slice the chicken into strips, sauté a few veggies and, viola, a fresh and hearty Mexican lunch is served!

Sunday Know How

Have some extra time? Why not make your own tortillas? It's a breeze. Knead together 2 cups unbleached all-purpose flour with ½ teaspoon salt, 3 tablespoons olive oil and ¾ cup water to create a smooth dough. Divide the dough into 8 portions. Roll out each portion into a thin circle, about 7 to 8inches in diameter. Heat a nonstick skillet over medium high heat. Cook the tortilla until just beginning to turn golden on one side. Flip and cook on the second side, about 1 minute total. Layer with your favorite wrap ingredients or use these tortillas in my Beef and Black Bean Nachos, Navy Bean, Beef and Toasted Corn Quesadillas, and Picnic Pinwheels recipes. If you really want to have some FUN, make your tortillas using an electric tortilla and flatbread maker or a tortilla press.

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.

An appetizing, fresh serving of cooked Summer Squash Soup with Tortellini displayed beautifully on a styled dining table.

The Art of the Host

a set of heavy-gauge, satin-finished stainless steel mixing bowls
a platinum-grade non-stick silicone baking mat for consistent heat conduction
a large, hand-thrown ceramic serving platter with an organic rim
a 7-quart enameled cast-iron Dutch oven with dual helper handles
a seamless, high-heat resistant silicone spatula in a soft slate grey

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.

Chef’s Recommendations

Bread for Dunking: Cheesy Garlic Muffins
Soup and Salad: "My Way" Green Salad with Olives and Feta Cheese
The Sandwich Half: “My Way” Tuna Melt with Pickled Vegetables
A Sweet Finish: Cinnamon Rolls with Vanilla Glaze

The Estate Table

Build tonight’s menu around this dish.

✦ Set the Table

Summer Squash Soup with Tortellini

Summer Squash Soup with Tortellini

The full recipe lives in the Vault

The Heart of the Table

The Art of the Host

Neighborly Grace

✨ The Estate Swaps