Tortellini Zucchini Soup
Author: 
 
Ingredients
  • 4 c vegetable broth
  • 2 cloves garlic, minced
  • small handful fresh basil, cut into ribbons
  • 14 oz canned diced tomatoes, undrained (you can use stewed, if preferred)
  • 1 zucchini, cut into thin half moons
  • ½ tbsp balsamic vinegar
  • salt and pepper to taste
  • 2 tsp Italian seasoning
  • 2 c tortellini (frozen or fresh) – I used cheese, mushroom or spinach would be great
  • 2 tbsp Parmesan cheese or Nutritional yeast
Instructions
  1. Combine broth through seasoning in a medium/large pot. Heat until boiling.
  2. Reduce heat and add tortellini – cook until tortellini is heated through (refer to package).
  3. Sprinkle with parm or nutritional yeast and stir into soup.
  4. Serve topped with additional parm or nutritional yeast, if desired.
Notes
For a GF or vegan version, ensure the tortellini are suited to your dietary restrictions – can use ravioli.
If uses fresh tortelini, cook broth mixture an extra 5 minutes or so before adding to allow veggies to cook.
For a more veggie packed version, reduce tortellini to 1 c and add several large handfuls of spinach and fresh sliced mushrooms.
Nutritional information not included – will vary based on tortellini used.
Recipe by Hidden Fruits and Veggies at https://www.hiddenfruitsandveggies.com/2013/10/11/tortellini-zucchini-soup/