Contest-Winning Veggie Tortellini Soup

• 3 medium carrots, chopped
• 1 large onion, chopped
• 1 tablespoon olive oil
• 4 garlic cloves, minced
• 2 cans (14-1/2 ounces each) vegetable broth
• 2 medium zucchini, chopped
• 4 plum tomatoes, chopped
• 2 cups refrigerated cheese tortellini
• 1/3 cup chopped fresh spinach
• 1 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed
• 1/4 teaspoon pepper
• 1 tablespoon red wine vinegar

1. In a Dutch oven, saute carrots and onion in oil until onion is tender. Add garlic; cook 1 minute longer.
2. Stir in the broth, zucchini, tomatoes, tortellini, spinach, rosemary and pepper. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until tortellini are tender. Just before serving, stir in vinegar.

carrots, onion, olive oil, garlic, vegetable broth, zucchini, tomatoes, refrigerated cheese, fresh spinach, fresh rosemary, pepper, red wine vinegar

Taken from www.tasteofhome.com/recipes/contest-winning-veggie-tortellini-soup/ (may not work)