Directions:
- Heat oil in a Dutch oven over medium heat. Add carrots and onion. Cover and cook, stirring occasionally, until onion is soft and beginning to brown, 6 to 7 minutes. Add garlic and rosemary. Cook, stirring, until fragrant, about 1 minute.
- Stir in broth and zucchini; bring to a boil. Reduce heat to a simmer. Cook, stirring occasionally, until zucchini begins to soften, about 3 minutes. Add tortellini and tomatoes and simmer until the tortellini is plump and the tomatoes are beginning to break down, 6 to 10 minutes. Stir vinegar into the soup just before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 272.31 Kcal (1140 kJ) | ||
| Calories from fat | 71.51 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.95g | 12% | |
|---|---|---|---|
| Cholesterol | 17.86mg | 6% | |
| Sodium | 390.52mg | 16% | |
| Potassium | 664.93mg | 14% | |
| Total Carbs | 39.26g | 13% | |
| Sugars | 6.54g | 26% | |
| Dietary Fiber | 6.56g | 26% | |
| Protein | 11.11g | 22% | |
| Vitamin C | 17.8mg | 30% | |
| Vitamin A | 1.6mg | 52% | |
| Iron | 2.3mg | 13% | |
| Calcium | 124.7mg | 12% | |
| Amount Per 100 g | |||
| Calories | 96.69 Kcal (405 kJ) | ||
| Calories from fat | 25.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.82g | 12% | |
|---|---|---|---|
| Cholesterol | 6.34mg | 6% | |
| Sodium | 138.66mg | 16% | |
| Potassium | 236.09mg | 14% | |
| Total Carbs | 13.94g | 13% | |
| Sugars | 2.32g | 26% | |
| Dietary Fiber | 2.33g | 26% | |
| Protein | 3.94g | 22% | |
| Vitamin C | 6.3mg | 30% | |
| Vitamin A | 0.6mg | 52% | |
| Iron | 0.8mg | 13% | |
| Calcium | 44.3mg | 12% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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