Tortellini & Zucchini Soup

By bakers_delight85

Ingredients

• 2 Tbsp. extra-virgin olive oil
• 2 large carrots, finely chopped
• 1 large onion, diced
• 2 Tbsp. minced garlic
• 1 tsp. chopped fresh rosemary
• 2 14-ounce cans vegetable broth
• 2 medium zucchini, diced
• 8 ounces (about 2 cups) fresh or frozen tortellini, preferably spinach and cheese
• 4 plum tomatoes, diced
• 2 Tbsp. red-wine vinegar

Details

Servings 6

Preparation

Step 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.
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 is plump and the tomatoes are beginning to break down, 6 to 10 minutes. Stir vinegar into the hot soup just before serving.
Calories per serving: 204