Tortellini & Zucchini Soup


  • 2 tablespoons or olive oil or vegetable oil of choice
  • 2 large carrots, finely chopped
  • 1 large or 2-3 spring onions, diced or several scallions, chopped
  • 2 tablespoons minced garlic or 1-2 finely chopped garlic scapes
  • 1 teaspoon chopped fresh rosemary or substitute dried rosemary (optional)
  • 2 14oz cans vegetable broth
  • 2 medium zucchini, diced
  • 9oz (about 2 cups) tortellini, preferable spinach and cheese
  • 4 tomatoes, diced (plum variety, if available)
  • 2 tablespoon vinegar (red-wine, if available)


  1. Heat oil in a Dutch oven or large pot over medium heat. Add carrots and onion; stir, cover and cook, stirring occasionally, until the onion is soft and just beginning to brown, 6-7 minutes. Stir in garlic and rosemary, 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.
  3. Add tortellini and tomatoes and simmer until the tortellini are plump and the tomatoes are beginning to break down, 6-10 minutes.
  4. Stir vinegar into the hot soup just before serving.

**Small ravioli, stuffed shells or pasta of choice, including vegetable pasta, can be substituted for tortellini.

Recipe adapted from http:/ Compliments of Price Chopper Savings Book