Ah the smell of fresh dill… you either love it or hate it. For me, dill embodies freshness, clean, summery and tangy . Basil is probably the more sought after summer herb, but don’t leave this dilly dandy herb out! I had no idea what I was going to make for dinner the other night, and in my fridge I found a wonderful bunch of fresh dill. Add some veggies to my counter, a frozen bag of tortellini and corn from the freezer…. and a new soup was born! Don’t worry yourself with precise chopping or exact ingredients for this soup. Big uneven chunks go great with the casualness of this soup, plus make sense with the size of the tortellini. If you don’t have something, use something else. Be creative and surprise yourself with an amazing new soup you can call your own.
Summer Tortellini Soup
- 1/2 package frozen Tortellini
- 3 tbsp extra virgin olive oil
- 3 carrots, peeled and rough chopped
- 2 stalks of celery, rough chopped
- 4 green onions, chopped
- 1 clove garlic, finely chopped
- 6 cups of water
- Vegetable bullion seasonings (I use 2 tbsp Vegeta)
- 1 sweet potato
- 2 large hand fulls spinach (or more – it shrinks alot)
- 1 handful fresh dill, chopped
- 1 red pepper, chopped
- 1 cup frozen corn
- Sea salt and fresh cracked black pepper
Heat olive oil in a large soup pot, add onions, celery and carrots. Season with salt and pepper. Saute for 3-5 minutes to sweat out vegetables. Add garlic, saute for another minute and add water and vegeta seasonings.
Bring to a boil, reduce heat to simmer and add sweet potatoes and tortellini. Cover and cook for 10 minutes. Add red peppers and corn. Cook for another 5 minutes. Check potatoes - when potatoes are cooked, add spinach and dill. Cook for 2 -3 minutes or until spinach is wilted but still bright green.
Serve with crusty whole grain bread and big salad. YUM!