Everyone knows tortellini make a quick weeknight pasta dinner - but they also add substance that turns this quick vegetable soup into a meal. One caveat: Read the label carefully; avoid pasta products made with hydrogenated oils or unnecessary preservatives. Make it a Meal: Enjoy with a slice of multigrain baguette and a spinach salad.
| Prep Time: | 25 minutes |
| Ready in: | 40 minutes |
| Yield: | 6 servings, about 1 1/2 cups each |
| Ease of Prep: | Easy |
| Recipe 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 | |
Recipe Directions
- 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 are plump and the tomatoes are beginning to break down, 6 to 10 minutes. Stir vinegar into the hot soup just before serving.
Health Advantages: healthy weight.
| Nutrition Information | ||||||||
| Servings Per Recipe: 6 | ||||||||
| Amount Per serving | ||||||||
| Calories: | 204 cal | Carbohydrate Servings: | 2 | |||||
| Carbohydrates: | 28 g | Dietary Fiber: | 4 g | Cholesterol: | 10 mg | |||
| Fat: | 8 g | Sodium: | 386 mg | Saturated Fat: | 2 g | |||
| Protein: | 7 g | Potassium: | 399 mg | Monounsaturated Fat: | 4 g | |||
| Nutrition Bonus: | Vitamin A (80% daily value), Vitamin C (35% dv). | |||||||
| Exchanges: | 1 starch, 2 vegetable, 1 1/2 fat | |||||||
