Tortellini & Zucchini Soup
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.
Prep Time:
25 mins
Total Time:
40 mins
Servings:
6 servings, about 1 1/2 cups each
Ingredients
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2 tablespoons extra-virgin olive oil
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2 large carrots, finely chopped
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1 large onion, diced
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2 tablespoons minced garlic
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1 teaspoon chopped fresh rosemary
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2 14-ounce cans vegetable broth
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2 medium zucchini, diced
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9 ounces (about 2 cups) fresh or frozen tortellini, preferably spinach-&-cheese
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4 plum tomatoes, diced
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2 tablespoons red-wine vinegar
Directions
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.
Nutrition information
Calories 203, Total Fat 8 g, Saturated Fat 2 g, Monounsaturated Fat 4 g, Cholesterol 10 mg, Sodium 386 mg, Carbohydrate 28 g, Fiber 4 g, Protein 7 g, Potassium 400 mg. Daily Values: Vitamin A 80%, Vitamin C 35%. Exchanges: Starch 1,Vegetable 2,Fat 1.5.
Percent Daily Values are based on a 2,000 calorie diet
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Recommended Recipe:
Chicken Tortellini Soup
For fewer than 300 calories, this soup is a complete meal of chicken, vegetables, and pasta.
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