This is by far my favorite soup recipe. It’s quick and easy to make and is delicious as leftovers!
Serves 6 (1 cup each)
All you need:
3 medium carrots, chopped
1 large onion, chopped
2 medium zucchini, chopped
4 plum/roma tomatoes, chopped
1/3 cup fresh spinach, chopped
¼ tsp dried rosemary, crushed
4 garlic cloves, minced (hint: use the pre-minced garlic in olive oil, found in the produce department).
1 Tbsp olive oil
2 cans (14 ½ oz. each) reduced sodium vegetable or chicken broth
¼ tsp pepper
1 Tbsp red wine vinegar
2 cups refrigerated cheese tortellini
All you do:
- In a large sauce pan or Dutch oven, sauté carrots and onion in oil until the onion is tender. Add the garlic and spinach and cook 1 minute longer.
- Stir in the broth, zucchini, tomatoes, tortellini, rosemary and pepper. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until tortellini are tender. Just before serving, stir in red wine vinegar.
Nutrition Facts (per 1 cup): 155 calories, 5 g fat, 2 g saturated fat, 13 mg cholesterol, 693 mg sodium, 24 g carbohydrate, 3 g fiber, 6 g protein. Diabetic Exchanges: 1 starch, 1 vegetable, ½ fat.