Tortellini SoupEn Español (Spanish Version)
14 gSaturated Fat5 gSodium
943 mgTotal Carbohydrate
53 gDietary Fiber7 gProtein
Freeze the remainder of the soup or save it for leftovers.
IngredientsMeasuresOlive oil2 tablespoonsCarrots, peeled and thinly sliced2White onion, diced1Garlic cloves, minced3Rosemary leaves, chopped1 teaspoonReduced-sodium vegetable broth28 ouncesZucchini, diced2Spinach or cheese tortellini (fresh or frozen)9 ouncesPlum tomatoes, diced4Freshly ground pepper to tasteDirectionsHeat 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.
4 vegetables; 3 starches; 1 fat
Side Suggestions: Crusty Bread (Italian or French)