Tortellini & Zucchini Soup

WebMD Recipe from EatingWell.com

Ingredients

Prep: 25 | Total Time: 40

• 2 tablespoonsextra-virgin olive oil
• 2 largecarrots, finely chopped
• 1 largeonion, diced
• 2 tablespoonsgarlic, minced
• 1 teaspoonfresh rosemary, chopped
• 2 14-ounce cansvegetable broth
• 2 mediumzucchini, diced
• 9 ounces(about 2 cups) tortellini,, fresh or frozen, preferably spinach-&-cheese
• 4 plum tomatoes, diced
• 2 tablespoonsred wine vinegar

 Instructions

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.