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|
|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|
- 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.
|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|