Nutrition Facts
| Serving Size | 1 |
| Calories | 394 |
| Total Fat | 14 g |
| Saturated Fat | 5 g |
| Sodium | 943 mg |
| Total Carbohydrate | 53 g |
| Dietary Fiber | 7 g |
| Protein | 13 g |
Servings and Times
Tip:
Freeze the remainder of the soup or save it for leftovers.
Ingredients and Preparation
| Ingredients | Measures |
|---|
| Olive oil | 2 tablespoons |
| Carrots, peeled and thinly sliced | 2 |
| White onion, diced | 1 |
| Garlic cloves, minced | 3 |
| Rosemary leaves, chopped | 1 teaspoon |
| Reduced-sodium vegetable broth | 28 ounces |
| Zucchini, diced | 2 |
| Spinach or cheese tortellini (fresh or frozen) | 9 ounces |
| Plum tomatoes, diced | 4 |
| Freshly ground pepper to taste |
Directions
- Heat oil in a Dutch oven or large pot over medium heat. Stir in carrots and onion, cover, and cook, stirring occasionally, for 4 minutes. Add garlic and rosemary to pot and cook another minute.
- Stir in vegetable broth and zucchini, and bring to a boil. Reduce heat and simmer for 3 minutes. Add tortellini and tomatoes, and simmer for another 8 minutes, or until tortellini are plump.
- Season with pepper and serve.
Exchanges
4 vegetables; 3 starches; 1 fat
Side Suggestions: Crusty Bread (Italian or French)