Tortellini Soup

Adapted from CooksAid.com

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

Servings

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)

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