Tortellini Soup
Tortellini Soup
| Ingredients | Measures |
| Olive Oil | 2 Tbs |
| Carrots, peeled and thinly sliced | 2 |
| White onion, diced | 1 |
| Garlic cloves, minced | 3 |
| Rosemary leaves, chopped | 1 Tsp |
| Reduced-sodium vegetable broth | 28 oz |
| Zucchini, diced | 2 |
| Spinach or cheese tortellini | 9 oz (fresh or frozen) |
| Plum tomatoes, diced | 4 |
| Freshly ground pepper | To taste |
Directions:
1. 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.
2. 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.
3. Season with pepper and serve.
Note: Any medical or other information accessible through Health Check is provided solely by Trident Health, and has not been edited by Summerville Communications, Inc., the Summerville Journal Scene, The Gazette, or the Berkeley Independent for content or accuracy.