Tortellini Soup
Nutrition Facts
| Serving Size |
1 |
|
Calories
|
394 |
|
Total Fat
|
14 g |
| Saturated Fat |
5 g |
|
Sodium
|
943 mg |
|
Total Carbohydrate
|
53 g |
| Dietary Fiber |
7 g |
|
Protein
|
13 g |
Servings and Times
Tip:
Freeze the remainder of the soup or save it for leftovers.
Ingredients and Preparation
| Ingredients |
Measures |
| Olive oil |
2 tablespoons |
| Carrots, peeled and thinly sliced |
2 |
| White onion, diced |
1 |
| Garlic cloves, minced |
3 |
| Rosemary leaves, chopped |
1 teaspoon |
| Reduced-sodium vegetable broth |
28 ounces |
| Zucchini, diced |
2 |
| Spinach or cheese tortellini (fresh or frozen) |
9 ounces |
| Plum tomatoes, diced |
4 |
| Freshly ground pepper to taste |
Directions
- Heat oil in a Dutch oven or large pot over medium heat. Stir in carrots and onion, cover, and cook, stirring occasionally, for 4 minutes. Add garlic and rosemary to pot and cook another minute.
- Stir in vegetable broth and zucchini, and bring to a boil. Reduce heat and simmer for 3 minutes. Add tortellini and tomatoes, and simmer for another 8 minutes, or until tortellini are plump.
- Season with pepper and serve.
Exchanges
4 vegetables; 3 starches; 1 fat
Side Suggestions: Crusty Bread (Italian or French)