Tortellini & Zucchini Soup
Recipe from EatingWell

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.



by 2  people


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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   ounce (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
Per Serving: cal. (kcal) 203, Fat, total (g) 8, chol. (mg) 10, sat. fat (g) 2, carb. (g) 28, Monosaturated fat (g) 4, fiber (g) 4, pro. (g) 7, vit. A (IU) 3887, vit. C (mg) 21, sodium (mg) 386, Potassium (mg) 400, Vegetables () 2, Starch () 1, Fat () 2, Percent Daily Values are based on a 2,000 calorie diet
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