1. Heat oil 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.
2. Stir in garlic and rosemary and cook, stirring often, until fragrant, about 1 minute.
3. 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.
4. Add tortellini and tomatoes and simmer until the tortellini are plump and the tomatoes are beginning to break down, 6 to 10 minutes.
5. Stir vinegar into the hot soup just before serving.
|Serving Size: 1 Serving (362g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 102 (47%)|
|Amt Per Serving||% DV|
|Total Fat 11.3g||15 %|
|Saturated Fat 2.3g||11 %|
|Monounsaturated Fat 7.2g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 11.3mg||3 %|
|Sodium 428.9mg||15 %|
|Potassium 495.4mg||13 %|
|Total Carbohydrate 24.4g||7 %|
|Dietary Fiber 3.2g||13 %|
|Sugars, other 21.2g|
|Protein 5.7g||8 %|
Powered by: USDA Nutrition Database
Calories per serving: 215
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