Summer vegetable soup with shrimp and lemon
Down with a summer cold? Make the most of the antioxidant potential of seasonal veggies with this light, lemony soup. The addition of shrimp is a welcome surprise!
Ingredients:
- 2 tbsp. olive oil
- 1 medium onion, finely diced
- 1 large garlic clove, minced
- 4 cups chicken broth
- 1 cup diced tomato
- 2 small zucchini, diced
Directions:
- Heat the olive oil over medium heat in a large stock pot or Dutch oven.
- Add the onion and cook, stirring occasionally until softened, about 8 minutes.
- Add the garlic and cook, stirring another 1–2 minutes, being careful not to let it brown.
- Add the broth, remaining vegetables, and 1/2 tsp. salt. Simmer until the vegetables are tender, about 10 minutes.
- Add the shrimp until heated, 1–2 minutes.
Chicken and tortellini soup
Up the ante on the usual chicken-and-pasta combo by including your favorite tortellini instead of regular noodles.
According to the U.S. Department of Agriculture (USDA)Trusted Source, spinach tortellini adds immunity-enhancing nutrients like vitamin C and zinc, while a cheese-stuffed variety adds fat and protein.
Ingredients:
- 1/2 tbsp. olive oil
- 4 medium carrots, peeled and diced
- 1/2 cup celery, diced
- 1/2 cup onion, diced
- 6 cups chicken broth
Directions:
- Heat the olive oil in a stock pot over medium heat.
- Add carrots, celery, and onion and cook until tender but not browned, about 10 minutes.
- Add chicken broth and tortellini. Bring to a boil and cook until tortellini is tender, about 3 minutes.
- Stir in the chicken, salt, and pepper and cook until warmed through.
- Serve topped with fresh parsley.
