This is a great recipe for those garden vegetables! Unlike most soups that have to simmer and cook for hours, this is done in about an hour or less. It’s even better the next day!
2 cups chopped onion
1 cup diced celery
1 cup diced carrots
6 cloves garlic, crushed
1 32 oz. container vegetable broth
1 large zucchini (about 14 oz.), trimmed and chopped in 1/2″ pieces
1 Tbs. chopped fresh thyme leaves or slightly less if using prepared Thyme
1 package (8-9 oz,) tortellini (your choice of filling)
2 medium tomatoes, diced
2 Tbs. apple cider vinegar (I use Bragg’s)
1. In 4-5 qt. saucepan, heat oil over medium-high heat. Add onion, carrots, celery, and garlic. Cook 3 minutes, stirring occasionally. Reduce heat to medium, cover and cook 10 minutes or until vegetables are very tender and onions are caramelized.
2. Add broth, zucchini, and thyme and cook 6 to 7 minutes or until zucchini is tender, yet crisp. Stir in tortellini and tomatoes and cook 6 to 7 minutes more or until tortellini are puffy. Stir in apple cider vinegar just before serving. Makes about 8 cups. Serves 4 – 6.