Nutrition Facts
Serving Size
1
Calories
394
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
Ingredients
Measures
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
Directions
- 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.