I don’t normally think of serving soup in July, but I might serve Summer Panzanella Soup with Tiny Pasta. That’s the July 23 recipe in Williams-Sonoma’s “Soup of the Day: 365 Recipes for Every Day of the Year” by Kate McMillan. Another summer soup that looks like a winner is Roasted Summer Vegetable Soup with Pesto on Aug. 23. Both of these recipes make use of fresh, seasonal vegetables and herbs.


The recipes make use of what is fresh during the seasons, and they’re also arranged in a logical order. More time-consuming soups and stews are placed on the weekend. Quicker recipes are on weeknights. Special holiday recipes are placed around the holiday times. But, you don’t have to stick to the book’s calendar. You can make any of the soups on any day you wish.


William-Sonoma sent me a review copy of “Soup of the Day,” and after pouring through it to figure out which recipe to try, I couldn’t decide. I had several marked, but I chose to let my husband decide. I told him to flip through the soups in April and pick one. He chose Vegetable-Tortellini Soup. I made it last night and it was delicious. Just look at that photo above. Don’t you want to eat that?



  • 3 tablespoons olive oil
  • 1 yellow onion, chopped
  • 2 cloves garlic, minced
  • 3 carrots, peeled and chopped
  • 6 ounces white mushrooms, sliced
  • 1 russet potato, peeled and cut into small cubes
  • 1 teaspoon dried thyme
  • 1 can (14.5-ounces) diced tomatoes with juices
  • 4 cup chicken broth
  • 9 ounces cheese tortellini
  • 2 cups baby spinach leaves
  • salt and pepper


  1. In a large heavy pot, heat oil over med-high heat. Add onion and garlic and sauté about 5 minutes, until translucent.
  2. Add the carrots, mushrooms, and potato, and cook for 8-10 minutes, stirring often, until vegetables begin to soften.
  3. Add the thyme and stir for one minute.
  4. Add the can of tomatoes with juices and the broth, turn heat up and bring to a boil.
  5. Reduce heat to low and simmer, uncovered until carrots and potatoes are tender, about 15-20 minutes.
  6. Add the tortellini and cook for about 8 minutes for fresh, refrigerated tortellini, longer for dried tortellini.
  7. Add the spinach and cook until spinach is just wilted.
  8. Season with salt and pepper and serve.

“Soup of the Day” includes broth-based soups, creamy soups, stews, chilis, and soups from other cultures (Asian, Indian, Italian and more). The index is arranged by both names of soups and soups by type. So, if you want a vegetarian soup, you can simply look in the index under vegetarian. If you want a cold soup for a hot summer night, look under chilled soups.


There are at least a hundred soups in this book that have caught my attention, making it well worth the space it will take up on cookbook shelf.


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