Tortellini and Zucchini Soup |
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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Ingredients:
2 14 ounce(s) cans vegetable or chicken broth |
1 teaspoon(s) chopped fresh rosemary |
2 tablespoon(s) extra-virgin olive oil |
9 ounce(s) fresh or frozen tortellini, preferably spinach-and-cheese |
2 large carrots, finely chopped |
1 large onion, diced |
2 medium zucchini, diced |
2 tablespoon(s) minced garlic |
4 plum tomatoes, diced |
2 tablespoon(s) red-wine vinegar |
Directions:
1. 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.
2. 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.
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