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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.
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 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.
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