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Tortellini & Zucchini Soup
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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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Nutritional Analysis
Per serving |
Calories
204 |
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Carbohydrate Servings
2 |
Carbohydrates
28 g |
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Protein
7 g |
Fat
8 g |
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Saturated Fat
2 g |
Cholesterol
10 g |
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Monounsaturated Fat
4 g |
Dietary Fiber
4 g |
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Sodium
386 mg |
Potassium
399 mg |
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Exchanges
1 starch, 2 vegetable, 1 1/2 fat |
Nutrition Bonus
Vitamin A (80% daily value), Vitamin C (35% dv). |
Try our Fat & Calorie Calculator
for additional information. |
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