Zucchini-Tortellini Soup Recipe

Use up leftover summer-grown zucchini in this delicious Zucchini-Tortellini Soup recipe, perfect for large gatherings of friends and family.

| November, 2013

Soup Night Cover

"Soup Night" by Maggie Stuckey features more than 130 mouthwatering recipes, as well as heartfelt anecdotes collected from preexisting soup night groups. In this book, get simple tips and ideas for gathering friends and neighbors on a regular basis for a casual night of soup.

Photo Courtesy Storey Publishing

Soup Night (Storey Publishing, 2013) by Maggie Stuckey provides the perfect soup recipes for building community. Gather friends and neighbors on a regular basis for a casual night of soup and sides—this self-made soup party will have a positive ripple effect. The following Zucchini-Tortellini Soup recipe, which uses ingredients that can be harvested fresh from your garden, is excerpted from chapter 5, “Summer.”

You can purchase this book from the Mother Earth Living store: Soup Night

Zucchini-Tortellini Soup

If you’ve ever grown zucchini, you know the danger—in the dead of summer, this incredibly prolific plant seems to go from blossom to squash overnight, and then to HUGE in another day. People have been known to sneak onto neighbors’ porches in the middle of the night, leaving a pile of squashes anonymously. For all I know, there are 12-step programs to help gardeners and their friends cope with the overflow. Here’s one solution: a delicious vegetable soup that also features some of your late-season vegetables (fresh tomatoes and basil), made hearty with the addition of cheese tortellini pasta bundles. Cooking zucchini has never been more fun.

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 carrots, diced
• 1 celery stalk, diced
• 1 leek, white part plus a little of the green, trimmed and diced
• 2 thin-skinned potatoes, diced
• 2 large tomatoes, peeled and chopped
• 8 cups vegetable broth
• 12 ounces fresh or frozen cheese tortellini
• 2 to 3 small zucchini squash, sliced into half-rounds
• 1 tablespoon minced fresh basil, or basil pesto

• Parmesan cheese for garnish

1. Heat the olive oil in a large soup pot over medium heat. Add the onion, carrot, celery, leek, and potatoes, and sauté just until the vegetables begin to soften, about 5 minutes.

2. Add the tomatoes and the broth, and simmer until the potatoes and carrots are tender, 10 to 15 minutes.

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