Tortellini and Zucchini Soup

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.

Serves 6 people

INGREDIENTS

• 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

  PREPARATION

• 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.