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Green Garden Soup

Now that it is spring I find myself craving all sorts of lighter foods. Gone are the rich red pasta sauces and hello beautiful green bits of deliciousness! The weather in Minneapolis has been a bit all over the place lately- some days are 80 degrees and sun and others are dreary and cool. This has left me craving soup and this week I created a veg-filled Green Garden Soup.

 

This soup can be somewhat of a “choose your own adventure” meal where you can use whatever vegetables you have in your fridge at the moment. My version is an homage to my grandmother who always has a pot of soup going on her stove. I gave her classic vegetable soup a little Italian twist (pasta always makes things better in my book) with some tortellini that I threw in at the end. What I really love about this soup is it is quick, low maintenance, and uses only a handful of really good-for-you ingredients. It is the perfect meal to make on a weeknight and is a guaranteed crowd pleaser! I serve it with some a crusty baguette on the side. 

 

If you want to really bring the flavor of a vegetable garden to this soup, finish it with a dollop of homemade basil pesto. I make mine in my food processor to save time. It also makes an amazing pre-dinner snack! Trust me, you are going to want to do this- it makes the dish so morish! You can make the pesto while the soup is cooking. While my version is a vegetarian soup you can certainly use chicken stock or add in shredded chicken. 

 

 

 

Print Recipe
Green Garden Soup
Courses Main Dish
Cuisines Soup
Prep Time 10 mins
Cook Time 25 mins
Servings
people
Ingredients
Courses Main Dish
Cuisines Soup
Prep Time 10 mins
Cook Time 25 mins
Servings
people
Ingredients
Instructions
  1. 1. Heat oil in medium Dutch oven on medium heat. Add in diced shallots and cook until softened, 3 minutes. Add in zucchini and cook to tender, about 7 minutes. 2. Turn to medium-high heat and add vegetable stock in. Bring to a boil and then reduce heat to medium-low and simmer for 8-9 minutes. 3. Add tortellini straight into soup and cook 2-3 minutes, depending on package instructions. Once pasta is done, add roughly chopped spinach and peas. When spinach is wilted (about 1 minute) stir in lemon and salt/pepper to taste. Serve with dollop of fresh pesto.
Recipe Notes

*This recipe is completely vegetarian but you can substitute chicken stock in place of veg stock. 

*Serve with baguette or for a lighter option with a side salad

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