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Tortellini & Zucchini Soup

http://www.eatingwell.com/recipes/tortellini_zucchini_soup.html

From EatingWell:  October/November 2006, EatingWell for a Healthy Heart Cookbook (2008)

Everyone knows tortellini make a quick weeknight pasta dinner—but they also add substance that turns this quick, colorful vegetable soup into a meal. One caveat: Read the label carefully; avoid pasta products made with hydrogenated oils or unnecessary preservatives. Enjoy this soup with a slice of multigrain baguette and a spinach salad.

6 servings, about 1 1/2 cups each | Active Time: 25 minutes | Total Time: 40 minutes

Ingredients

Preparation

  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. 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.

Nutrition

Per serving : 203 Calories; 8 g Fat; 2 g Sat; 4 g Mono; 10 mg Cholesterol; 28 g Carbohydrates; 7 g Protein; 4 g Fiber; 386 mg Sodium; 400 mg Potassium

2 Carbohydrate Serving

Exchanges: 1 starch, 2 vegetable, 1 1/2 fat