Tortellini and Zucchini Soup
Warm This quick Tortellini and Zucchini Soup is a meal in itself. It’s simple to make and nutritious to eat. Regardless of the tortellini this dish is still a low fat meal. There is roughly 8 grams of fat per serving. Tortellini stuffed with cheese and spinach works very well with this dish. They turn this regular vegetable soup into a hearty meal. Mini raviolis can also be used for this dish. There’s nothing better than this Tortellini and Zucchini Soup on a cool fall evening. Serve it with some whole grain bread and a spinach or arugula salad and your all set for the evening. INGREDIENTS 2 Tbls of light extra virgin olive oil1 bunch of long green onions, chopped2 carrots, diced2 stalks of celery, diced2 cloves of garlic, chopped1 tsp of fresh rosemary, chopped2 15oz cans of low sodium vegetable broth2 medium sized zucchini, sliced1 15oz can pf diced tomatoes1 16oz package of frozen tortellini1 tsp of salt1 tsp of fresh ground black pepperPREPARATION Heat the oil in a large pot.Add the onions, carrots, celery, garlic and rosemary and sauté for 3 minutes.Pour in the vegetable broth and bring to a boil.Reduce to a simmer and add the zucchini and tomatoes.Add the tortellini and season with salt and pepper.Cook the soup for about 30 to 40 minutes.Serves 6 people NEXT: 11. Easy Turkey Soup
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