In my opinion, some soups are better suited for cold weather while others lend themselves to almost any season or occasion. For example, as much as I adore a bowl of roasted tomato soup with a grilled cheese in the winter, I just have no interest in such a meal in spring or summer. (Oh, the irony, what with tomatoes being in season during late summer. Oh well.) Broccoli cheddar soup is pure comfort in a bowl, but it is far less charming during warm summer months. But then there are soups like this one, so incredibly full of flavor, packed with good for you ingredients, and with the always excellent addition of tortellini. This is most definitely welcome at my table all year long.
At the risk of being overly effusive, I must say that this is one of the best soups I have ever eaten. It starts out with a sort of quick version of veggie broth, made with a very finely chopped mixture of herbs and veggies simmered with water. No pre-made stock or broth required, which happened to be perfect since I had just used up the last of the stock from the freezer before making this. Instead of traditional meatballs, this meatless version relies on eggplant balls crusted with panko and they are perfection. Plenty of hearty greens are also included which keep the meal satisfying but still light. The whole thing just works. You may want to consider doubling the amount of veggie balls. We probably will next time – we just couldn’t get enough of them! This also made great leftovers for lunches, which just makes me love it even more.