Veggie Tortellini Soup

Name: Veggie Tortellini Soup
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 7
Cuisine: Global
Ingredients: 3 mediums carrots, chopped; 1 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed; 4 garlic cloves, minced; 1 Tbsp olive oil; 1 large onion, chopped; 0 teaspoons pepper; 4 plum tomatoes, chopped; 1 Tbsp red wine vinegar; 473 milliliters refrigerated cheese tortellini; 79 milliliters chopped fresh spinach; 794 grams cans each) vegetable broth; 2 mediums zucchini, chopped

You can never have too many soup recipes, so give Veggie Tortellini Soup a try. This recipe makes 7 servings with 154 calories, 6g of protein, and 5g of fat each. This recipe covers 10% of your daily requirements of vitamins and minerals. It is perfect for Autumn. If you have olive oil, plum tomatoes, garlic cloves, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 35 minutes.

Instructions

In a Dutch oven, saute carrots and onion in oil until onion is tender.

Ingredients you will need

Carrot

Onion

Cooking Oil

Equipment you will use

Dutch Oven

Add garlic; cook 1 minute longer.

Ingredients you will need

Garlic

Stir in the broth, zucchini, tomatoes, tortellini, spinach, rosemary and pepper. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until tortellini are tender. Just before serving, stir in vinegar.

Ingredients you will need

Tortellini