Tortellini & Zucchini Soup - Eating Well

By á-24534

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.

Per serving: 203 calories; 8 g fat (2 g sat, 4 g mono); 10 mg cholesterol; 28 g carbohydrates; 7 g protein; 4 g fiber; 386 mg sodium; 400 mg potassium.

Nutrition Bonus: Vitamin A (80% daily value), Vitamin C (35% dv).

Carbohydrate Servings: 2

Exchanges: 1 starch, 2 vegetable, 1 1/2 fat

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 ounces (about 2 cups) fresh or frozen tortellini, preferably spinach-&-cheese
• 4 plum tomatoes, diced
• 2 tablespoons red-wine vinegar

Details

Adapted from eatingwell.com

Preparation

Step 1

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.