Veggie Tortellini Soup

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Ingredients

  • 4 medium carrots, chopped
  • 1 large onion, chopped
  • 1 tablespoon olive oil
  • 4 garlic cloves, minced
  • 2 cans (14-1/2 ounces each) vegetable broth
  • 2 medium zucchini, chopped
  • 4 plum tomatoes, chopped
  • 2 cups refrigerated cheese tortellini
  • 1/3 cup chopped fresh spinach
  • 1 tablespoon red wine vinegar

Directions

  1. In a Dutch oven, sauté carrots and onion in oil until onion is tender. Add garlic; cook 1 minute longer.
  2. Stir in the broth, zucchini, tomatoes, tortellini and spinach. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until tortellini are tender.
  3.  Just before serving, stir in vinegar.

Enjoy!

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