Nutrition Facts

Serving Size1
Total Fat14 g
Saturated Fat5 g
Sodium943 mg
Total Carbohydrate53 g
Dietary Fiber7 g
Protein13 g

Servings and Times


Tip: Freeze the remainder of the soup or save it for leftovers.

Ingredients and Preparation

Olive oil2 tablespoons
Carrots, peeled and thinly sliced2
White onion, diced1
Garlic cloves, minced3
Rosemary leaves, chopped1 teaspoon
Reduced-sodium vegetable broth28 ounces
Zucchini, diced2
Spinach or cheese tortellini (fresh or frozen)9 ounces
Plum tomatoes, diced4
Freshly ground pepper to taste
  1. Directions
  2. 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.
  3. 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.
  4. Season with pepper and serve.