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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.

Source: EatingWell Magazine, October/November 2006


Recipe Summary

40 mins


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

1 1/2 cups
198 calories; protein 6.9g; carbohydrates 27g; dietary fiber 3.8g; sugars 7.1g; fat 7.7g; saturated fat 2.4g; cholesterol 10mg; vitamin a iu 4661.1IU; vitamin c 21.2mg; folate 33.5mcg; calcium 87.9mg; iron 1.1mg; magnesium 22.9mg; potassium 399.6mg; sodium 489.6mg; thiamin 0.1mg.

1 starch, 2 vegetable, 1 1/2 fat