Categories: Soups

Ingredients

• 2 Tbls of light extra virgin olive oil
• 1 bunch of long green onions, chopped
• 2 carrots, diced
• 2 stalks of celery, diced
• 2 cloves of garlic, chopped
• 1 tsp of fresh rosemary, chopped
• 2 15oz cans of low sodium vegetable broth
• 2 medium sized zucchini, sliced
• 1 large tomato, diced
• 1 16oz package of frozen tortellini
• 1 tsp of salt
• 1 tsp of fresh ground black pepper

Directions

1. Heat the oil in a large pot.

2. Add the onions, carrots, celery, garlic and rosemary and sauté for 3 minutes.

3. Pour in the vegetable broth and bring to a boil.

4. Reduce to a simmer and add the zucchini and tomatoes.

5. Add the tortellini and season with salt and pepper.

6. Cook the soup for about 30 to 40 minutes.

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