Vegetarian

Tortellini and Zucchini Soup is for Soup.

Tortellini and Zucchini Soup takes 25 minutes to prepare.

Tortellini and Zucchini Soup takes 15 minutes to cook.

Tortellini and Zucchini Soup makes 6 servings.

The ingredients for Tortellini and Zucchini Soup are:

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

Here is how you make Tortellini and Zucchini Soup:

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 eachNumber of Servings: 6Recipe submitted by SparkPeople user MOONLIT.

The nutritional information for Tortellini and Zucchini Soup is:

• 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

The dietary needs meet for Tortellini and Zucchini Soup is Vegetarian