Vegetable and Tortellini Soup

 

Courtesy of Kara Kimbrough

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2 cups chopped carrots
1 cup chopped yellow onion
1 teaspoon minced garlic
4 (14-1/2 ounce) cans low-sodium vegetable broth
1 (14-1/2 ounce) can diced tomatoes with garlic, basil, and oregano
1/2 cup chopped fresh spinach
1/3 cup medium-hot salsa
1/4 teaspoon ground black pepper
1 (24-ounce package) fresh cheese tortellini, uncooked
1 tablespoon red wine vinegar
    

In a large stockpot over medium-high heat, sauté carrots and onions in olive oil until tender. Add garlic, cook another minute. Stir in broth, tomatoes with juice, spinach, salsa, and seasonings. Bring to a boil, add tortellini. Reduce heat to medium-low. Cover and simmer for 8-10 minutes, until pasta is tender. Stir in vinegar just before serving. Serves 10-12.

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