Tortellini and Zucchini Soup
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
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2 Tbls of light extra virgin olive oil
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1 bunch of long green onions, chopped
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2 carrots, diced
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2 stalks of celery, diced
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2 cloves of garlic, chopped
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1 tsp of fresh rosemary, chopped
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2 15oz cans of low sodium vegetable broth
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2 medium sized zucchini, sliced
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1 15oz can pf diced tomatoes
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1 16oz package of frozen tortellini
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1 tsp of salt
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1 tsp of fresh ground black pepper
PREPARATION
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Heat the oil in a large pot.
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Add the onions, carrots, celery, garlic and rosemary and sauté for 3 minutes.
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Pour in the vegetable broth and bring to a boil.
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Reduce to a simmer and add the zucchini and tomatoes.
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Add the tortellini and season with salt and pepper.
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Cook the soup for about 30 to 40 minutes.