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Tortellini & Zucchini Soup

By EatingWell.com

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