Everyone knows tortellini make a quick weeknight pasta dinner - but they also add substance that turns this quick vegetable soup into a meal. One caveat: Read the label carefully; avoid pasta products made with hydrogenated oils or unnecessary preservatives. Make it a Meal: Enjoy with a slice of multigrain baguette and a spinach salad.
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 Information
Nutritional Analysis
Per serving
Calories
204
Carbohydrate Servings
2
Carbohydrates
28 g
Protein
7 g
Fat
8 g
Saturated Fat
2 g
Cholesterol
10 g
Monounsaturated Fat
4 g
Dietary Fiber
4 g
Sodium
386 mg
Potassium
399 mg
Exchanges
1 starch, 2 vegetable, 1 1/2 fat
Nutrition Bonus
Vitamin A (80% daily value), Vitamin C (35% dv).
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