Veggie Tortellini Soup

I know this soup may not look like much, but believe me it is a new favorite in our house! It's not only one of the easiest soups I've ever made, but it's light, healthy, and has the best broth ever.

I'm all about tortellini soups these days and while I love creamy soups, I was craving one with a broth base. I was so glad I found and tried this recipe. It has the perfect amount of veggies and tortellini.

And I honestly think the addition of the red wine vinegar at the end is what makes this soup. Sounds weird, but it's perfect.

Veggie Tortellini Soup

Adapted from Taste of Home

Makes 7 servings

3 medium carrots, chopped

1 large onion, chopped

1 Tbsp. olive oil

2 tsp. garlic, minced

2 (14.5 oz.) cans vegetable or chicken broth

2 medium zucchini, chopped

1/4 tsp. dried rosemary, crushed

1/4 tsp. black pepper

2 cups refrigerated or frozen cheese tortellini

1/3 cup chopped fresh spinach

1 Tbsp. red wine vinegar

1. In a Dutch oven or large pot, sauté carrots and onion in oil until onion is tender. Add garlic; cook 1 minute longer.

2. Stir in the broth, zucchini, rosemary and pepper. Bring to a boil. Add tortellini and spinach. Reduce heat; cover and simmer for 8-10 minutes or until tortellini are tender. Just before serving, stir in vinegar.