Minestra Del Tortellini Di Caduta (Autumn Tortellini Soup) |
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Prep Time: 25 Minutes Cook Time: 40 Minutes |
Ready In: 65 Minutes Servings: 6 |
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Enjoy with a slice of multigrain baguette and a spinach salad. Experiment with different shapes and flavors of tortellini to up the fun factor and lend an air of surprise to every bite. Ingredients:
2 tablespoons extra virgin olive oil |
2 large carrots, finely chopped |
1 large onion, diced |
2 tablespoons garlic, minced |
1 teaspoon rosemary, chopped |
2 (14 ounce) cans vegetable broth |
2 medium zucchini, diced |
2 cups spinach and cheese tortellini |
4 plum tomatoes, diced |
2 tablespoons red wine vinegar |
Directions:
1. 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.
2. 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.
3. 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.
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