Vegetable Tortellini Soup with basil / zucchini / mushrooms

Tomatoes are rich in umami flavor, creating a great foundation for this simple tomato soup.
Smarts: Use any kind of tortellini you want here - a cheese or meat would be great. If you make soup in front, just wait to stir the tortellini until eaten in advance.

Ingredients:

Vegetable Tortellini Soup:

• Tortellini, fresh or frozen - 10 oz
• Onions, medium - 1, chopped
• Garlic - 4 cloves, chopped
• Tomatoes, sun-dried - 4, drained and chopped (from a can of sun-dried tomatoes in oil)
• Zucchini - 12 oz, diced
• Mushrooms, any button - 8 oz, sliced (look for pre-sliced)
• Basil (opt) - 6 leaves, chiffonade
• Oil, olive - 1 Tbsp
• Tomatoes, diced and preferably fire-roasted (14 oz / 397 g) - 1 can
• Stock, any type - 3 cups
• Lemon juice - 1 tsp
• Yogurt, plain or Greek - for serving

Prep:

1. Tortellini - Cook tortellini in the package direction. (Can be done before 5 days)
2. Onions / Garlic / Dried Tomatoes - Prepare as directed. Separate storage. (Can be done before 5 days)
3. Zucchini / Mushrooms - Follow directions and combinations. (Can be done before 3 days)
4. Basil - Chiffonade basil.

Make:

1. Preheat the Dutch oven over medium heat. Add the oil and then onions. Stir until soft onions, 3 to 4 minutes.
2. Add garlic and dried tomatoes. Stir for 1 minute.
3. Add tomatoes (including liquid) and stock. Bring to a boil. Boil for 5 minutes.
4. Optional Step: If you want a smooth soup base, clean the soup with a submerged mill.
5. Add zucchini and mushrooms to the soup. Heat the boiler down and cover with the lid. Boil until zucchini and soft mushrooms, ~ 10 minutes.
6. Remove the soup from the heat and stir in the tortellini and lemon juice. Season with some salt and pepper.
7. Divide the soup between the bowls. Top soup with yogurt and basil. Enjoy!

Source : You can learn here more ...

 

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