Summer Vegetable and Tortellini Soup

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.

Sacha Hirschfeld

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!

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 6

Course: Soups

Cuisine: American, Nova-Scotian

Calories: 351

Ingredients Equipment Method Notes

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

Equipment

• 1 large Dutch oven or soup pot
• 1 wooden spoon
• 1 soup ladle

Method

 

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.