Zucchini & Tortellini Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
2 tablespoons extra-virgin olive oil |
2 large carrots, finely chopped |
1 large onion, diced |
2 tablespoons minced garlic |
1 teaspoon chopped fresh rosemary |
28 ounce vegetable broth |
2 medium zucchini, diced |
2 cups tortellini |
4 plum tomatoes, diced |
2 tablespoons apple cider vinegar |
Directions:
1. Heat oil in a Dutch oven over medium heat. Add carrots and onion; stir, cover and cook, stirring occasionally, until the onion is soft and just beginning to brown, 6 to 7 minutes. Stir in garlic and rosemary and cook, stirring often, until fragrant, about 1 minute.
2. Stir in broth and zucchini; bring to a boil. Reduce heat to a simmer and cook, stirring occasionally, until the zucchini is beginning to soften, about 3 minutes. Add tortellini and tomatoes and simmer until the tortellini are plump and the tomatoes are beginning to break down, 6 to 10 minutes. Stir vinegar into the hot soup just before serving.
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