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!