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.
2 Tbls of light extra virgin olive oil
1 bunch of long green onions, chopped
2 carrots, diced
2 stalks of celery, diced
2 cloves of garlic, chopped
1 tsp of fresh rosemary, chopped
2 15oz cans of low sodium vegetable broth
2 medium sized zucchini, sliced
1 15oz can pf diced tomatoes
1 16oz package of frozen tortellini
1 tsp of salt
1 tsp of fresh ground black pepper
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.