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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. 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. | 2. 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. | 3. 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
extra virgin olive oil	2	tablespoons		-	-	-	-
carrot	2		chopped	59.04	13.7952	1.3392	0.3456
onion	1		diced	60.0	14.01	1.65	0.15
garlic	2	tablespoons	minced	25.33	5.6202	1.0812	0.085
rosemary	1	teaspoon	chopped	0.917	0.1449	0.0232	0.040999999999999995
vegetable broth	2	cans		393.36	63.772	14.4232	9.2976
zucchini	2		diced	66.64	12.1912	4.7432	1.2544
spinach cheese tortellini	2	cups		-	-	-	-
plum tomato	4		diced	-	-	-	-
red wine vinegar	2	tablespoons		5.662000000000001	0.0805	0.0119	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.