pat's Recipe

Tortellini & Zucchini Soup

Category: SOUPS/STEWS

Serves: 6


Ingredients
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 and cheese
4 plum tomatoes, diced
2 tablespoons red-wine vinegar

Preparation
1. 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, 6-7 minutes. Stir in garlic and rosemary, and cook, stirring often, until fragrant, about 1 minute.

2. 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, 6-10 minutes.

3. Stir vinegar into the hot soup just before serving.