Tortellini adds immediate appeal to an otherwise basic soup.
1 1/2 tablespoons light olive oil
2 carrots, peeled and sliced
2 cloves garlic, minced
16 ounce can tomato sauce
16 ounce can diced tomatoes
1 small zucchini, quartered lengthwise and sliced
1/2 teaspoon dried oregano
1/2 teaspoon dried dill weed
8 ounces fresh or frozen tortellini salt
freshly ground pepper
freshly grated Parmesan or grated Parmesan-style soy cheese for topping, optional
Heat the oil in a soup pot. Add the carrots and sauté over medium heat for 5 minutes. Add the garlic and sauté until the carrots are golden, another 3 minutes or so.
Add the tomato sauce, tomatoes, zucchini, oregano, dill, and 3 cups of water. Bring to a simmer, cover and continue to simmer gently until the vegetables are tender, about 15 minutes.
Meanwhile, cook the tortellini in a separate saucepan, according to package directions.
Stir the cooked tortellini into the soup and season with salt and pepper. Simmer gently for 2-3 minutes longer. Adjust the consistency using more water if needed. Serve, passing the Parmesan for sprinkling on the soup.
A good main-dish soup. This meal can be completed with fresh bread and one of our colorful salads
As prepared, each serving contains 128 calories, 4g total fat, 0mg cholesterol, 290mg sodium, 21g total carbohydrate and 4g protein.