As the temperatures continue to drop and the air becomes more crisp, you’ll need a way to warm up your evenings. This fall vegetable tortellini soup is as colorful as the leaves outside, and is packed with the nutritious ingredients you need to boost your immune system. What’s more, the combinations of vegetables you can add to this soup are endless, so there are many flavors you can try. Here are some baseline veggies to get you started:
Ingredients
2 tbsp olive oil
2 carrots cleaned and diced
3 stalks celery diced
1 large onion diced
3 tbsp minced garlic
1½ teaspoons chopped rosemary
42 ounces vegetable broth
2 small zucchini diced
9 ounces of tortellini
4 Roma tomatoes, diced
Directions
In a large pot, add oil, onions, carrots and celery and sauté over medium heat until they begin to soften. Next, add the garlic and rosemary and continue to cook until they become fragrant, about 1 minute. Stir in broth and zucchini and bring to a boil.
Reduce heat to a simmer and cook until the zucchini has softened. Add tortellini and diced tomatoes and cook for 6 to 10 minutes, or until the tortellini are cooked.
Nutrition Information
(per serving):
Calories: 203
Fat: 8g
Cholesterol: 10 mg
Carbohydrates: 28g
Protein: 7g
Fiber: 4g
Sodium: 386 mg
Potassium: 400 mg
