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Tortellini & Zucchini Soup
Recipe courtesy EatingWell.com

Ingredients
2 tablespoons extra-virgin olive oil
2 large carrots, finely chopped
1 large onion, diced
2 tablespoons minced garlic
1 teaspoon chopped fresh rosemary
2 14-ounce cans vegetable broth
2 medium zucchini, diced
9 ounces (about 2 cups) fresh or frozen tortellini, preferably spinach-&-cheese
4 plum tomatoes, diced
2 tablespoons red-wine vinegar

Instructions
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.

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Copyright 2006 Television Food Network, G.P., All Rights Reserved

 


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.

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Copyright 2006 Television Food Network, G.P., All Rights Reserved