Serving Size 1
Total Fat 14 g
Saturated Fat 5 g
Sodium 943 mg
Total Carbohydrate 53 g
Dietary Fiber 7 g
Protein 13 g
Ingredients and Preparation
Olive oil 2 tablespoons
Carrots, peeled and thinly sliced 2
White onion, diced 1
Garlic cloves, minced 3
Rosemary leaves, chopped 1 teaspoon
Reduced-sodium vegetable broth 28 ounces
Zucchini, diced 2
Spinach or cheese tortellini (fresh or frozen) 9 ounces
Plum tomatoes, diced 4
Freshly ground pepper to taste
- Heat oil in a Dutch oven or large pot over medium heat. Stir in carrots and onion, cover, and cook, stirring occasionally, for 4 minutes. Add garlic and rosemary to pot and cook another minute.
- Stir in vegetable broth and zucchini, and bring to a boil. Reduce heat and simmer for 3 minutes. Add tortellini and tomatoes, and simmer for another 8 minutes, or until tortellini are plump.
- Season with pepper and serve.