The weather may be turning warmer, but there are still delicious soups to enjoy with the season!
I love this soup.
It is a very versatile recipe, allowing you to add in the vegetables you find at your farmers market. Simply use this recipe as a base guide and let the fresh spring market vegetables to inspire your version.
Enjoy this light and fresh soup for dinner in about 30 minutes.
Spring Tortellini Minestrone
1 tbsp olive oil
1 tbsp butter
1 cup onion, diced
1 cup carrots, diced
1/2 celery, diced
1 clove of garlic, minced
1 tbsp tomato paste
1 (28oz) can of tomatoes, broken up
6 cups of chicken stock or vegetable stock
1 pkg frozen cheese tortellini
1 cup fresh or frozen peas
3 large handfuls of spinach or other spring greens
1/2 cup fresh basil, julienne-cut
wedge of parmesan cheese, for serving
In a large, heavy-bottom pot, melt the olive oil and butter over medium heat.
Sauté the onions, carrots, and celery with a good pinch of salt for 5-7 minutes, until lightly golden.
Add the garlic, and tomato paste and stir well until the tomato paste is fully dissolved and the garlic is fragrant, about 30 seconds.
Carefully pour in the tomatoes and use a wooden spoon to break up big pieces. Add the stock. Place a lid on top and bring the soup to a gentle boil. Reduce the heat to low and let simmer for about 10 minutes, stirring occasionally.
Right before serving, increase the heat and bring the soup back up to a boil to cook the pasta. Add the tortellini, peas, and greens. Simmer, uncovered for 3 minutes. Remove the pot from the heat and stir in the basil.
Serve each bowl of soup with a generous grating of Parmesan cheese.
— This recipe is adapted from Emilie Raffa’s cookbook: The Clever Cookbook —