• 2 tablespoons
  extra-virgin olive oil
• 2 large
  carrots, finely chopped
• 1 large
  onion, diced
• 2 tablespoons
  garlic, minced
• 1 teaspoon
  fresh rosemary, chopped
• 2 14-ounce cans
  vegetable broth
• 2 medium
  zucchini, diced
• 9 ounces
  (about 2 cups) tortellini,, fresh or frozen, preferably spinach-&-cheese
• 4
  plum tomatoes, diced
• 2 tablespoons
  red wine vinegar

Instructions:
Heat oil in a Dutch oven over medium heat. Add carrots and onion; stir, cover and cook, stirring occasionally, until the onion is soft and just beginning to brown, 6 to 7 minutes. Stir in garlic and rosemary and cook, stirring often, until fragrant, about 1 minute.

Stir in broth and zucchini; bring to a boil. Reduce heat to a simmer and cook, stirring occasionally, until the zucchini is beginning to soften, about 3 minutes. Add tortellini and tomatoes and simmer until the tortellini are plump and the tomatoes are beginning to break down, 6 to 10 minutes. Stir vinegar into the hot soup just before serving.

My Adjustments:

Only adjustment I made was using three cheese tortellini instead of spinach & cheese (due to the grocery store running out and being too lazy to drive any place else lol.)

I hope you enjoy this recipe! If you’re a big Vegetable soup kind of person or a big fan of tortellini than you should find it delightful. Enjoy!