Summer Squash Soup with Tortellini
Taking the rush out of a busy day begins with the comforting, slow-paced preparation of Summer Squash Soup with Tortellini, cooking each component with slow-paced care to ensure a relaxed rhythm in the kitchen, which fosters warm culinary anticipation and makes cooking a relaxed, joyful expression of care. As the structured heat of the oven surrounds the dish, the moisture in the dough turns to steam to expand the cellular walls, yielding an airy crumb wrapped in a caramelized crust. This stunning dish serves as a refined centerpiece for a party of eight, offering a quiet luxury dining experience that turns a simple dinner into a memorable estate gathering.
Garden-fresh casseroles are the heart of a summer potluck. Using a casserole as its inspiration, this thick and hearty soup will surprise you with its robust and striking flavors.
Summer Squash Soup with Tortellini
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
- 1 (1-pound) beef flank steak
- 2 cups tomato juice
- ¼ cup balsamic vinegar
- Juice of 1 medium lime, about 2 tablespoons
- 1 tablespoon Worcestershire sauce
- 6 large garlic cloves, peeled and chopped, about 2 tablespoons
- 1 teaspoon chili powder
- ½ teaspoon coarse black pepper
- 1 teaspoon kosher salt
Veggies
- 2 portobello mushroom caps, stems and gills removed, sliced, about 2 cups
- 1 large red bell pepper, seeded, veins removed, cut into strips, about 1 cup
- 1 large green bell pepper, seeded, veins removed, cut into strips, about 1 cup
- 1 large jalapeño pepper, seeded, veins removed, cut into strips, about ½ cup
- 1 medium red onion, peeled and thinly sliced, about 1 cup
- ½ fennel bulb, tops trimmed, cored and
- 2 tablespoons olive oil
- 8 (8-inch diameter) flour tortillas
- 1 cup prepared fresh salsa
- Sour cream
- Fresh chopped cilantro
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!
- 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 Place the flank steak into a resealable plastic bag. Add the tomato juice, vinegar, lime juice, Worcestershire and garlic. Sprinkle with chili powder and pepper. Seal the bag and massage to combine the ingredients. Chill for at least 30 minutes or overnight.
- Preheat the oven to 350°. Heat a grill pan over medium high heat. Remove the flank steak from the bag.
- Reserve the marinade. Season the flank steak with salt. Cook until browned on one side, about 6 to 8 minutes.
- Turn and cook on the second side, about 6 to 8 minutes more. Place the flank steak on a rack in a baking dish and place into the oven. Cook for 10 to 15 minutes using a meat thermometer to determine that the steak is medium rare, about 145°. Remove from the oven and allow the steak to rest for 10 minutes.
Veggies
- thinly sliced, about ½ cup Place the veggies into a bowl. Sprinkle with olive oil and season with salt and pepper. Toss to coat. Place the vegetables in the grill pan and cook over medium heat until soft and golden, about 10 minutes. You may have to do this in batches depending on the size of your pan.
- Pour the reserved marinade over the vegetables and cook until the liquid bubbles and reduces almost completely. Transfer the veggies to a bowl.
- Wraps Warm the tortillas in the oven set on low heat or microwave oven. Cut the steak across the grain into thin pieces.
- Assemble the fajitas by laying a warmed tortilla onto your work surface. Spoon veggies down the center of the tortilla. Top with slices of steak. Add a spoonful of fresh salsa and a dollop of sour cream on top. Sprinkle with cilantro. Fold the bottom ¼ of the tortilla over the filling. Fold one side over and then the second side over top.
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
Incorporate 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!
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
Before the dinner hour strikes, the inviting aromas of sizzling meats and savory fats and the warm sight of this freshly styled summer squash soup pull guests toward the table. Sharing this comforting, classic recipe with neighbors celebrates our heritage and creates warm evening laughter.
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 steaming hot soup family-style in a large, hand-thrown ceramic soup tureen placed in the center of the table, resting on a thick trivet of reclaimed barn wood to protect the surface. Set out deep, pre-warmed stoneware soup bowls and large soup spoons for the guests. Drape a rumpled French linen runner under the tureen, flanked by a basket of warm, crusty bread. This cozy setup invites guests to ladle the hot soup themselves, filling the room with comforting aromas.
- THE POUR: To frame the comforting starch and savory sauce of the Summer Squash Soup with Tortellini, we suggest a classic Chianti Classico (Sangiovese) for tomato and mushroom sauces, or a crisp Soave (Garganega) for cream-based dishes. These wines deliver notes of tart cherry, leather, and dried oregano (red) or white peach, almond, and clean minerality (white) that frame the dish perfectly. Serve the red at 58°F or the white at 48°F in a standard wine glass. For a non-alcoholic option, pour a chilled infusion of sparkling red grape juice, elderberry, and a splash of balsamic vinegar, served at 45°F in a stemmed goblet. The dark fruit and subtle wood notes cut through the pasta's starch.
- THE VIBE: Set the mood by dimming the dining room lights to a warm, candlelit glow, letting the flickering flames from beeswax tapers cast soft shadows across the table. In the background, curate a playlist featuring the acoustic warmth of Norah Jones, the nostalgic piano melodies of Vince Guaraldi, and the soft jazz rhythms of Stan Getz, kept at a volume that encourages intimate conversations and gentle laughter. The physical atmosphere is enriched by the scent of cinnamon-honey steam and the natural woodsy aroma of the fireplace. With a party of eight snugly gathered around the table, the space feels like a sanctuary of comfort and welcoming grace.