Tortellini and Zucchini Soup

adapted from The EatingWell Healthy in a Hurry Cookbook W-S Journal

Yield: 6 servings ( Serving Size: servings )
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  • 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


  1. 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. 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.
July 2010

This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.

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