So Many Dishes

To me, soup is something that requires hours of cooking. It’s probably because that’s how my parents made soup. So I often don’t think of soup during the summer. Yet there are excellent summer soups. One of my favorites was the Greek chicken soup with lemon and orzo that used to be on the seasonal menu at Panera. I don’t think I’ve ever forgiven them for discontinuing it. I love fresh corn chowder, too. There are plenty of soups that can be put together quickly and are light enough for a hot weather meal.

I made one of my favorite soups this past weekend. It’s one that I’ll make anytime, tortellini vegetable soup. It’s similar to minestrone, but with tortellini in place of beans and pasta. And it comes together in about an hour. It’s another of those recipes that I wonder why I don’t make more often.

The recipe is from nutritionist and cookbook author Ellie Krieger, who is also a contributor to the Washington Post, which is where I found the recipe. The only change I make is to use frozen tortellini rather than fresh. You can use either chicken or vegetable broth; I used low-sodium vegetable broth. The recipe makes 6 generous servings.

Tortellini Vegetable Soup

• 1 tablespoon olive oil
• 1 medium onion (about 6 ounces), diced
• 2 stalks celery, diced
• 1 medium carrot, diced
• 2 cloves garlic, minced
• 1 medium zucchini (about 8 ounces), cut into 1/2-inch pieces
• 3/4 teaspoon dried basil
• 3/4 teaspoon dried oregano
• 1/2 teaspoon kosher salt, or more to taste
• 1/4 teaspoon ground black pepper
• One (14-ounce) can diced tomatoes, with juices
• 4 cups low-sodium chicken or vegetable broth
• 2 cups water
• One (19-ounce) bag frozen tortellini
• 3 cups lightly packed baby spinach, coarsely chopped
• Grated Parmesan cheese, to serve

In a large pot over medium heat, heat the oil until shimmering. Add the onion, celery, and carrot and cook, stirring occasionally, until softened but not browned, about 5 minutes. Add the zucchini, garlic, basil, oregano, salt, and pepper and cook for 1 minute more.

Add the tomatoes, broth, and 2 cups of water and bring to a boil, then reduce heat to medium-low, cover, and simmer until the vegetables are tender, 15 to 20 minutes. (You can hold the soup at this point if you need to).

Add the tortellini, return the broth to a boil, then cook, uncovered, 1 minute less than the directions on the package indicate; the tortellini should rise and float. Stir in the spinach and cook until just wilted, about 1 minute. Taste and adjust seasoning, if necessary.

Ladle into bowls and sprinkle with Parmesan cheese, if desired.

Happy eating!