Heat oil in a dutch oven over medium heat.
Add carrots, celery and onion; stirring occasionally, cover and cook until the onion is soft and beginning to brown. About 6 to 7 minutes.
Stir in garlic and rosemary. Cook until fragrant. About 1 minute.
Stir in broth and zucchini; bring to a boil.
Reduce heat and simmer; stirring occasionally until the zucchini begins to soften. About 3 minutes.
Add the tortellini and tomatoes are beginning to break down. About 6 to 7 minutes.
Stir in vinegar and serve.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (181g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 43 (55%)|
|Amt Per Serving||% DV|
|Total Fat 4.7g||6 %|
|Saturated Fat 0.7g||3 %|
|Monounsaturated Fat 3.3g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 0mg||0 %|
|Sodium 30.9mg||1 %|
|Potassium 318.8mg||8 %|
|Total Carbohydrate 8g||2 %|
|Dietary Fiber 2g||8 %|
|Sugars, other 6g|
|Protein 1.5g||2 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 78
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!