Soups are one of my favorite things to cook. Easy to freeze, great for leftovers and perfect for making in advance! I try to make at least one pot of soup early in the week to keep us stocked with lunch options for the week. This summer squash/tortellini soup is one of our favorites! I always mix up the add in’s to help create some variety. The base of this soup is delicious- slightly creamy and full of herbs. You can easily add extra in-season veggies or swap out the tortellini for sausage or chicken. Or make it just a veggie soup! This recipe is an adaptation from the Summer Squash Chowder found in the Simply in Season cookbook.
Summer Squash/Tortellini Soup
- 2 medium zucchini or summer squash, chopped
- 1 medium onion, chopped
- 2 tablespoons minced fresh parsley
- 1 teaspoon dried basil
- 1/3 cup butter or olive oil
- 1/3 cup all-purpose flour (can be left out for a GF option)
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 3 cups vegetable or chicken broth
- 1 teaspoon lemon juice
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 1 cup milk (can be left out for dairy free option)
- 1/4 cup grated Parmesan cheese
- 1 package tortellini of your choice (can be substituted for corn or another summer vegetable, or you could even add some cooked shredded chicken or cooked sausage)
- Saute the onions in the butter/oil until browned. Then add the zucchini, parsley and basil and saute until vegetables are tender. Stir in the flour, salt and pepper. Gradually add the broth and lemon juice. Bring to a boil; cook and stir for 2 minutes or until thickened.
- Add the tomatoes, milk; bring to a boil. Reduce heat; cover and simmer for 5 minutes.
- Just before serving, add the tortellini and parmesan cheese.
- Garnish with parsley if desired.
What are you favorite soup recipes?