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Tortellini & Zucchini Soup

Tortellini & Zucchini Soup
This Recipe Is:

WebMD Recipe from EatingWell.com

Everyone knows tortellini make a quick weeknight pasta dinner—but they also add substance that turns this quick, colorful vegetable soup into a meal. One caveat: Read the label carefully; avoid pasta products made with hydrogenated oils or unnecessary preservatives. Enjoy this soup with a slice of multigrain baguette and a spinach salad.

Ingredients
Prep: 25 | Total Time: 40
  • 2 tablespoons
    extra-virgin olive oil
  • 2 large
    carrots, finely chopped
  • 1 large
    onion, diced
  • 2 tablespoons
    garlic, minced
  • 1 teaspoon
    fresh rosemary, chopped
  • 2 14-ounce cans
    vegetable broth
  • 2 medium
    zucchini, diced
  • 9 ounces
    (about 2 cups) tortellini,, fresh or frozen, preferably spinach-&-cheese
  • plum tomatoes, diced
  • 2 tablespoons
    red wine vinegar
Instructions
  1. Heat oil in a Dutch oven over medium heat. Add carrots and onion; stir, cover and cook, stirring occasionally, until the onion is soft and just beginning to brown, 6 to 7 minutes. Stir in garlic and rosemary and cook, stirring often, until fragrant, about 1 minute.
  2. Stir in broth and zucchini; bring to a boil. Reduce heat to a simmer and cook, stirring occasionally, until the zucchini is beginning to soften, about 3 minutes. Add tortellini and tomatoes and simmer until the tortellini are plump and the tomatoes are beginning to break down, 6 to 10 minutes. Stir vinegar into the hot soup just before serving.

 

Nutritional Information

Makes: 6 servings
Serving Size: about 1 1/2 cups each
  • Calories203
  • Fat8 g
    • Saturated fat2 g
  • Cholesterol10 mg
  • Carbohydrates28 g
    • Dietary fiber4 g
  • Protein7 g
  • Sodium386 mg
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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