Soups and Stews Phase 2 - Tortellini & Zucchini Soup

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10-16-2008, 11:10 AM
Haven't tried this yet, but it looks delicious!

Tortellini & Zucchini Soup
From Eating Well (

Makes 6 servings, about 1 1/2 cups each

2 tablespoons extra-virgin olive oil
2 large carrots, finely chopped
1 large onion, diced
2 tablespoons minced garlic
1 teaspoon chopped fresh rosemary
2 14-ounce cans vegetable broth
2 medium zucchini, diced
9 ounces (about 2 cups) fresh or frozen tortellini, preferably spinach-&-cheese [use WW tortellini]
4 plum tomatoes, diced
2 tablespoons red-wine vinegar

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 Information
Per serving: 203 calories;8 g fat (2 g sat, 4 g mono); 10 mg cholesterol; 28 g carbohydrate; 7 g protein; 4 g fiber; 386 mg sodium; 400 mg potassium.
Nutrition bonus: Vitamin A (80% daily value), Vitamin C (35% dv).
2 carbohydrate servings
Exchanges: 1 starch, 2 vegetable, 1 1/2 fat