This little bowl of sunshine highlights nature’s summertime bounty, like yellow & green beans, summer squash, and sweet carrots.
This recipe is loosely based on a Nova Scotian Hodge Podge (essentially a farm-fresh vegetable chowder). It’s typically made with the early harvested vegetables from the garden. This vegetarian dish is the epitome of Nova Scotian comfort food.
My recipe is a bit disruptive, because I use tortellini instead of potatoes. This is certainly a blasphemous move, but sometimes rules are meant to be broken.
Forgive me Nova Scotians.
![A closeup of a bowl of summer vegetable and tortellini soup.](https://spicygelato.kitchen/wp-content/uploads/2022/08/PXL_20220802_182525373-909x1024.jpg)
![A flat lay shot of a bowl of summer vegetable and tortellini soup. Lemons, a cactus, and bright pink and white wild flowers can be seen.](https://spicygelato.kitchen/wp-content/uploads/2022/08/PXL_20220802_182541336-1-916x1024.jpg)
![A bowl of colorful and hearty spring vegetable and tortellini soup.](https://spicygelato.kitchen/wp-content/uploads/2022/08/PXL_20220802_182848656-500x500.jpg)
Summer Vegetable and Tortellini Soup
Summer Vegetable and Tortellini Soup is loosely based on the traditional Nova-Scotian Hodge Podge. This hearty recipe highlights nature's summertime bounty, like yellow and green beans, summer squash, and sweet carrots. My recipe is a bit disruptive, because I use tortellini instead of potatoes. It's a blend of old and new, while still retaining the same nostalgic flavors I grew up loving!
Equipment
- 1 large Dutch oven or soup pot
- 1 wooden spoon
- 1 soup ladle
Ingredients
- 2 tbsp extra-virgin olive oil
- 2 tbsp salted butter divided; I really like to use a cultured butter in this recipe
- 1 cup leeks white and light green parts only, sliced; may sub yellow or white onion
- 1 cup carrots sliced
- ½ cup celery sliced
- 1 tbsp all-purpose flour
- kosher salt
- freshly ground pepper
- 4 cups vegetable or chicken stock I prefer chicken stock for this recipe
- 1 cup yellow beans trimmed and cut into 1½ inch pieces
- 1 cup green beans trimmed and cut into 1½ inch pieces
- 1 cup summer squash sliced; may sub zucchini
- 10 oz package of tortellini Trader Joes cheese tortellini is my go-to.
- ½ cup heavy cream room temperature
- 1 lemon zested and juice of half
- 2 tbsp chives chopped; plus more for garnish
- 2 tbsp dill chopped; plus more for garnish
- kosher salt
- freshly ground pepper
Instructions
- Heat extra-virgin olive oil and 1 tbsp of butter in a Dutch-oven over medium. Add leeks, carrots, and celery; sauté until softened, about 5 minutes.
- Sprinkle with flour and a good pinch of kosher salt and black pepper; stir to coat the vegetables. Cook for at least 1 minute to burn off the flour taste.
- Add beans and summer squash; stir to combine with other vegetables. Pour in stock and turn the heat up to medium-high; bring to a boil.
- Add tortellini and stir; reduce heat to a rapid simmer (a step below a full-on boil). Cook your tortellini as per package instructions; cook times can vary anywhere from 2-5 minutes.
- When tortellini is finished cooking, turn heat to the lowest possible setting and slowly stir in room temperature heavy cream and the remaining tablespoon of butter.
- Remove from heat. Stir in lemon zest, juice of ½ lemon, dill, and chives. Taste, season as needed with more lemon juice, salt, and pepper.
- Garnish with fresh chives and dill. Serve hot!
Notes
This soup should be served the same day because the tortellini will soak up the liquid and expand overnight.