Tortellini & Zucchini Soup

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.

Recipe from EatingWell
SERVINGS
1
YIELD
6 servings, about 1-1/2 cups each
PREP TIME
25 mins
TOTAL TIME
40 mins

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.

Recipe from EatingWell
Recipe from EatingWell
Ingredients
  • 2   tablespoons extra-virgin olive oil
  • 2   large carrots, finely chopped
  • 1   large onion, diced
  • 2   tablespoons minced garlic
  • 1   teaspoon chopped fresh rosemary
  • 2  14  ounce cans vegetable broth
  • 2   medium zucchini, diced
  • 9   ounce (about 2 cups) fresh or frozen tortellini, preferably spinach-&-cheese
  • 4   plum tomatoes, diced
  • 2   tablespoons red-wine vinegar
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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) 3887.22, vit. C (mg) 20.67, sodium (mg) 386, Potassium (mg) 400, Vegetables () 2, Starch () 1, Fat () 1.5, Percent Daily Values are based on a 2,000 calorie diet
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