Hi there everyone! I'm so sorry for being such a blog slacker! I can't believe it has been two months since my last post. I will do my best to make my posts more regular.
This is a soup recipe that I found on eatingwell.com. It is one of my favorite winter recipes because it's so easy, flavorful, and is healthy! I love finding new recipes that not only taste great but are not full of fattening ingredients. According to eatingwell.com, one (1.5 cup) serving only has 203 calories. It is very filling too. So even if I am only serving this for dinner I don't feel hungry at all when I'm finished. Definitely don't skip the red-wine vinegar, it gives it such a great flavor. Enjoy!
Tortellini & Zucchini Soup
Serves 6 (1.5 cups each)
Extra-virgin olive oil, 2 tablespoons
Carrots, 2 large, finely chopped
Onion, 1 large, diced
Garlic, 2 tablespoons, minced
Fresh rosemary, 1 teaspooon, chopped
Vegetable broth, 2 14-ounce cans (low sodium)
Zucchini, 2 medium, diced (about 9 ounces or 2 cups)
Tortellini, fresh or frozen, preferably spinach-&-cheese
Plum (roma) tomatoes, 4, diced
Red-wine vinegar, 2 tablespoons
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. 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.