Tortellini & Zucchini Soup

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 200.1
  • Total Fat: 7.4 g
  • Cholesterol: 15.1 mg
  • Sodium: 695.3 mg
  • Total Carbs: 28.2 g
  • Dietary Fiber: 3.1 g
  • Protein: 6.3 g

View full nutritional breakdown of Tortellini & Zucchini Soup calories by ingredient
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Number of Servings: 6

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

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.

Difficulty: Easy
Prep Time: 25 minutes
Cook Time: 15 minutes
Yield: 6 servings, about 1 1/2 cups each

Number of Servings: 6

Recipe submitted by SparkPeople user MOONLIT.

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