Monday, October 18, 2010

Apparently We're Foodies

John and I have tried a few new recipes last week for our dinners. We're trying to eat at home more and eat out less because we have realized that if we ever want to afford a house eating out is the most expensive item in our budget to cut. Below is a recipe that I decided I really like.

Warning:: It's Good For You.

It does contain a lot of veggies, but it's very good. I'd suggest that you probably have some bread to go with it to add a little more substance, but it really was pretty filling by it'self.

It's also pretty good as leftovers, (if you like leftovers) but the tortellini does get a little mushy. If you can't palate the mush than it's better that you eat all the tortellini's out of it and just keep the veggie's and broth.

You can find the original recipe HERE with nutritional information. I've put it below with some of the changes I made in blue. Enjoy!



Tortellini & Zucchini Soup

servings, about 1 ½ cups each

Total Time: 40 minutes


  • 2 tablespoons extra-virgin olive oil
  • 2 large carrots, finely chopped   --  (I used pre-shredded carrots from the store about two hand full's chopped a little to make smaller pieces.)
  • 1 large onion, diced
  • 2 tablespoons minced garlic -- (I use freeze dried garlic, it works just as well)
  • 1 teaspoon chopped fresh rosemary – (Mmmm! I'd never used rosemary before.)
  • 2 14-ounce cans vegetable broth  -- ( Used a 14.5 oz can and full can of water)
  • 2 medium zucchini, diced
  • 9 ounces (about 2 cups) fresh or frozen tortellini, preferably spinach-&-cheese  -- (I used a half a bag of frozen tortellini)
  • 4 plum tomatoes, diced
  • 2 tablespoons red-wine vinegar (not necessary, but it does add a little more flavor, I used it because I had some – if you don't use the vinegar salt and pepper would be good.)


  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. 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.

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