Seasoned with fresh basil and filled with tortellini and springtime greens, our homemade dandelion soup recipe has been a favorite in my family throughout the generations!
Spring has arrived when there's a pot of Grandma's Dandelion Soup simmering on the stove!
Dandelion Soup Recipe
Spring has sprung! And so have the dandelions! And I have to tell you just how happy that makes me! Let me explain.
I have such fond memories of my little Italian grandma in our yard, with her apron wrapped securely around her waist.
She was happily filling her apron pockets with those newly sprouted dandelion greens and I knew that we would soon be having a fabulously delicious bowl of Grandma’s Dandelion Soup!
Those pesky little yellow “flowers” and their greens signal the start of a new season, a new beginning of growth and a simmering pot of dandelion greens soup.
Bum Bum, as we affectionately called our grandma, taught me by her example the true meaning of eating” clean and green” and what “yard to table” really is!
She created delicious memories for our family that I treasure to this day and happily pass along through the generations to my own sons and grandchildren. Start making your family’s delicious memories today!
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Dandelion FAQ’s
Can I pick my own dandelion greens?
- Yes, you can actually pick your won dandelion greens but it is important to keep a few things in mind.
- If you are picking your own dandelion greens, be sure they have not been treated with any pesticides.
- Dandelion greens are best when you pick them before the dandelion flower has bloomed.
Where can I get dandelion greens?
Dandelion greens are available at:
- farmers markets
- health food stores
- the produce section of grocery stores
- co-ops in the spring and early summer months.
What are the health benefits of dandelions?
Dandelions are not only delicious but also nutritious! Dandelion greens are:
- rich in iron
- high in calcium
- brimming with many minerals
- low in calories
- filled with antioxidants
- 14% protein
- a multivitamin green
- a detox green
Is there a substitute for dandelion greens?
You can substitute several other greens in place of the dandelion greens such as:
- Arugula
- Baby kale
- Baby spinach
- Mustard greens
How to make dandelion greens soup
Scroll down for the full recipe instructions and ingredient amounts in the recipe card below
- Heat oil in a large pot over medium-high heat.
- Add onion, carrots, garlic, kosher salt and pepper and cook until tender-crisp, about 5 minutes.
- Add broth and greens and bring to a boil. Add tortellini and cook until tortellini is al dente and greens are tender, 5-7 minutes.
- Stir in cheese and fresh basil.
Swirls of Flavor Recipe Tips
- My grandma would pick dandelion greens from the yard but that was before pesticides were used. Be sure your dandelion greens are pesticide free if you are picking them yourself!
- Dandelion greens are readily available in the produce section of your grocery store
- Dandelion greens are also available at farmers markets too
- Add chopped sweet potatoes when you are cooking the onion and carrots.
- Add 1 teaspoon fresh oregano when you stir in the fresh basil
Substitutions
- Baby spinach can be substituted for the dandelion greens
- Baby kale can be substituted for the dandelion greens
- Arugula can be substituted for the dandelion greens
- Mustard greens can be substituted for the dandelion greens
- Garlic powder can be used in place of the fresh garlic
- Substitute vegetable broth or vegetable stock for the chicken broth
- You can use meat filled tortellini in place of the cheese tortellini
Ingredients for dandelion soup recipe
- olive oil
- onion
- carrots
- garlic cloves
- kosher salt
- black pepper
- chicken broth
- frozen cheese tortellini
- dandelion greens
- fresh basil
- Parmesan cheese
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Grandma's Dandelion Soup
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Ingredients
- 2 Tbs. olive oil
- 1 onion , chopped, 1 cup
- 2 carrots , peeled and sliced, 1 cup
- 2 cloves garlic , minced
- 1/2 tsp. kosher salt
- 1/4 tsp. pepper
- 6 cups chicken broth
- 1 pkg. (16 ounces) frozen cheese tortellini
- 4 cups chopped dandelion greens , tough stems discarded*
- 1/4 cup chopped fresh basil leaves
- 1/4 cup grated Parmesan cheese
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Instructions
- Heat oil in saucepot over medium-high heat.
- Add onion, carrots, garlic, kosher salt and pepper and cook until tender-crisp, about 5 minutes.
- Add broth and greens and bring to a boil. Add tortellini and cook until tortellini is al dente and greens are tender, 5-7 minutes.
- Stir in cheese and fresh basil.
Notes
*Delicious also with baby kale, baby spinach or mustard greens!
Nutrition
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