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Ingredients
- 3 medium carrots, chopped
- 1 large onion, chopped
- 1 tablespoon olive oil
- 4 cloves of garlic, minced
- 2 cans (14-1/2 ounce) vegetable broth
- 4 plum tomatoes, chopped
- 2 cups refrigerated cheese tortellini
- 1/3 cup chopped spinach
- 1 teaspoon fresh rosemary
- 1/4 teaspoon pepper
- 1 tablespoon red wine vinegar
Preparation
Step 1
In dutch oven, saute carrots and onions until tender. Add garlic; cook 1 minute longer.
Stir in broth, tomatoes, tortellini, spinach rosemary and pepper. Bring to a boil. Reduce heat; cover and simmer for 8-10 or until tortellini is done. Stir in red wine vinegar.
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