Tortellini & Zucchini Soup

Tortellini & Zucchini Soup

·       1 tablespoons olive oil

·       1 large carrots, diced

·       1 celery, diced

·       1 large onion, diced

·       2 tablespoons minced garlic

·       1 teaspoon chopped fresh rosemary

·       6 cups vegetable broth

·       2 medium zucchini, diced

·       2 cups cheese tortellini

·       4 plum tomatoes, diced

·       2 tablespoons red-wine vinegar

    1.  Heat oil in a Dutch oven over medium heat.

    2.   Add carrots, celery, and onion; stir, cover, and cook stirring occasionally until the onion is soft and just beginning to brown, 6 to 7 minutes.

      3.  Stir in garlic and rosemary and cook, stirring often, until fragrant, about 1 minute.

      4.  Stir in broth and zucchini; bring to a boil.

      5. Reduce heat to a simmer and cook, stirring occasionally, until the zucchini is beginning to soften, about 3 minutes.

      6.  Add tortellini and tomatoes and simmer until the tortellini are plump and the tomatoes are beginning to break down 6 to 10 minutes. 

      7. Stir vinegar into the hot soup just before serving.