Tortellini in brodo d’estiva (broth of summer)

5 from 1 vote

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Tortellini in brodo d’estiva (broth of summer) came to me a while back, at the finish of one of the first days of July.

A bowl of soup with Tortellini.

We were looking for a quick-fix summer meal and with this summer beauty we came up with something you’re going to love.  Stocked with some frozen tortellini from the grocery store and the two lower drawers of our fridge filled with farmer’s market-fresh produce, this is what resulted.

A close up of fresh produce.

As much as I love garden-fresh produce,  except for a large flower pot full of fresh herbs on our back deck, we threw the towel in this year with our gardening efforts.

Truthfully, it is a decision we have not regretted and it’s given us an excuse to visit one of our local farmer’s markets every Saturday morning where, more times or not, there’s a delicious bloody Mary or ice-cold craft beer awaiting us, afterward (remember, do not judge me.)

A bowl of soup with broccoli and tortellini.

Besides the opportunity to step out into the streets of town for an hour or so on Saturday mornings, there are many other benefits of visiting these rows of produce, cheese, and craft vendors.

For instance, we threw some beautiful fresh baby bok choy in this soup, something I would never have in my own garden and something I would not be likely to pick up in the grocery store.

A bowl of soup, with Tortellini.

For our purposes on this particular summer evening, this was the perfect quick fix.  Replete with fresh and colorful produce, and a broth soaked with the flavors of garden-fresh herbs, this summer supper was put together in less than 10 minutes but the satisfaction of a great little meal stayed with us throughout the night.

Grab some tortellini, then some garden fresh summer, and throw it all in a pot.  This is what you’ll end up with and it’s sure to make your summer just a little bit better.  -Dan

A bowl of soup on a table, with Tortellini.


Tortellini in brodo d'estiva (broth of summer)

5 from 1 vote
inspired by Allegra McEvedy
Prep: 5 minutes
Cook: 7 minutes
Total: 12 minutes
Yield: 4 servings


  • 2-3 cups fresh or frozen broth
  • 1 cup tortellini
  • 2 handfuls of mixed, garden fresh produce
  • A couple leaves of fresh herbs such as mint, basil, Italian parsley, all coarsely sliced
  • juice from 1/2 lemon
  • salt and pepper to taste

for the garnish

  • Finely chopped mixture of mint, basil, and parsley.
  • Parmesan cheese, grated
  • Olive oil


  • In large sauce pan, heat broth to simmer.
  • Drop in tortellini and cover.
  • After 3-4 minutes or when just cooked, add the mixed garden fresh produce.
  • Return broth to simmer and turn heat off.
  • Stir in most of herbs, reserving those set aside for garnish.
  • Add lemon juice, and salt and pepper if desired.
  • Ladle into warm bowls, finish with grated Parmesan, a drizzle of live oil, and finely hopped herbs.


Great examples of mixed, garden include yellow squash, broccoli, bok choy, snap peas, green and yellow beans, eggplant, etc.
Be sure to use real broth or stock for this. The powdered or cubed concentrates just won't hold their own with all of the other fresh flavorings.


Calories: 92kcal, Carbohydrates: 14g, Protein: 4g, Fat: 2g, Saturated Fat: 1g, Cholesterol: 10mg, Sodium: 663mg, Potassium: 34mg, Fiber: 1g, Sugar: 2g, Vitamin A: 494IU, Vitamin C: 5mg, Calcium: 40mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Soup
Cuisine: Italian
Tried this recipe?Mention @plattertalk or tag #plattertalk!
A bowl of soup with broccoli and Tortellini.

Meet the Platter Talk Guys

Dan & Scott split their time between Wisconsin and Southwest Florida and are dads to six boys. Good food runs through their veins, and they love showing others how to cook easy recipes.

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  1. Love the picture! What a great looking dish. Super recipe, too — so much flavor. Perfect for this time of the year — thanks.

  2. This soup is so representative of all things fresh and good for Summer. You guys nailed it again. What a fantastic recipe. And I LOVE baby bok choy.

  3. What a wonderful looking summer dish! I love using produce from farmer’s markets this way – although I wish our farmer’s market served ice cold craft beer too!

  4. Looks like a perfect dinner for a summer evening. Tonight, in fact. (No menu already planned, busy afternoon, time for a quick stop at Wegmans on my way home.)

    1. Jane, we appreciate hearing from you and I think you will be very happy with this light but satisfying meal!