Appetizers / Soups / Salads

Tortellini and Zucchini Soup is for Soup.

Tortellini and Zucchini Soup takes 15 minutes to prepare.

Tortellini and Zucchini Soup takes 25 minutes to cook.

Tortellini and Zucchini Soup makes 6 servings.

The ingredients for Tortellini and Zucchini Soup are:

2 tbsp extra virgin olive oil
2 large carrots, finely chopped
1 large onion, diced
1 tsp dried rosemary
2 14 oz cans or 5 cups total low sodium vegetable broth
2 medium zucchini, diced
9 ounces (about 2 cups) fresh or frozen spinach & cheese tortellini
4 plum tomatoes, diced
2 tbsp red wine vinegar

Here is how you make Tortellini and Zucchini Soup:

1. Heat oil in Dutch oven over medium heat. Add carrots and onions; stir, cover and cook, stirring occasionaly, until onion is soft and just beginning to brown, 6-7 minutes. Stir in rosemary and cook until fragrant, about 2 minute.2. Stir in broth and zucchini; bring back to a boil. Reduce heat to simmer and cook, stirring occasionally, until zucchini is beginning to soften, about 3 minutes. Add tortellini and tomatoes, and simmer until tortellini are plump and tomatoes are beginning to break down, 6-10 minutes. Stir in vinegar just before serving.Serving Size: Serves 6 (1 1/2 cups each)Number of Servings: 6Recipe submitted by SparkPeople user SUSANMV1.

The nutritional information for Tortellini and Zucchini Soup is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 187.8

• Total Fat: 8.8 g
• Cholesterol: 15.6 mg
• Sodium: 261.9 mg
• Total Carbs: 21.8 g
• Dietary Fiber: 2.5 g
• Protein: 4.6 g