VEGGIE TORTELLINI SOUP

By Bug7

Soup-Taste of Home

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.