What's This?
Serving size 6
Prep Time
Total Time

Everyone knows tortellini make a quick weeknight pasta dinner - but they also add substance that turns this quick vegetable soup into a meal. One caveat: Read the label carefully; avoid pasta products made with hydrogenated oils or unnecessary preservatives. Make it a Meal: Enjoy with a slice of multigrain baguette and a spinach salad.


2 Tbsp extra virgin olive oil2 carrots, finely chopped1 large onion, diced2 Tbsp minced garlic1 tsp chopped fresh rosemary2 can (14-ounce each) vegetable broth2 medium zucchini, diced9 oz (about 2 cup) fresh or frozen tortellini, preferably spinach-&-cheese2 Tbsp red wine vinegar4 plum tomatoes, diced


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.

Nutrition Facts

Provided by: EatingWell

Per Single Serving / Serves 6 Total

  • Calories 204
  • Calories from fat 72
  • Total Fat 8gm 12%
  • Saturated Fat 2gm 10%
  • Monounsaturated Fat 4gm
  • Sodium 386mg 16%
  • Total Carbohydrates 28gm 9%
  • Fiber 4gm 4%
  • Protein 7gm
  • Cholesterol 10mg 3%

Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Tags: Soup, Healthy, Low Calorie, Pasta, Zucchini, Italian, Easy, Entertaining, Fall

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