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Recipe: Stay Warm This Fall with Vegetable Tortellini Soup

September 21, 2017 | Chef Darrin Torrey

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vegetable tortellini soupAs 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

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