Recipe: Tortellini and Zucchini Soup

Tortellini and Zucchini Soup

2 tbs extra virgin olive oil
2 large carrots, finely chopped
1 onion, diced
2 tbs minced garlic
1 tsp chopped fresh rosemary
2 14 ounce cans vegetable broth
2 medium zucchini, diced
2 cups fresh or frozen tortellini (I prefer the spinach filled ones)
4 plum tomatoes, diced
2 tbs red wine vinegar
I also like to add some sliced kielbasa sausage but you can keep it meat free and it’s still delicious!

Heat oil. Add carrots and onion, cook till soft.  Add garlic and
rosemary, cook about one minute.  Stir in broth and zucchini, bring to a
boil. Reduce heat and simmer until zucchini is soft. Add tortellini
and tomatoes (and sausage if used) and cook about 6-10 minutes. Stir in vinegar just before


This post linked to:
Southern Fairytale’s Mouthwatering Monday
Beauty and Bedlam’s Tasty Tuesday

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