Vegetable Tortellini Soup (Vegan)

• 1 cup chopped red onion
• 1 red bell pepper, chopped
• 1 cup chopped baby carrots
• 1 cup chopped celery
• 1 medium zucchini, chopped
• 2 tbsp. chopped garlic
• 6 cups reduced sodium vegetable broth
• 1 tsp. dried rosemary
• 1 tsp. dried basil
• 1/2 tsp. dried thyme
• 1/2 tsp. dried oregano
• 1/2 tsp. crushed red pepper flakes
• freshly ground black pepper
• 1 - 9oz. package Kite Hill vegan tortellini

Heat a soup pot over medium heat and generously spray with avocado oil spray.  Add the onion, carrots and celery and cook for 5 minutes, stirring occasionally, until starting to soften.  

Add the bell pepper and zucchini to the pot and continue to cook for another 5 minutes, stirring occasionally.  Add the seasonings and garlic to the pot and stir everything to mix well.  

Add the broth to the pot, increase heat and bring it to a simmer.  Reduce heat and allow to simmer for 20 minutes.  

Increase the heat to medium high and add the tortellini to the pot, give it a stir, bring it back to a simmer and cook for 6 minutes, until the tortellini is cooked through.

Yields four 2-cup servings:  239 calories, 3.5g fat, 7.6g protein, 2.5g fiber, 40 net carbs per serving.  NOTE:  Each serving has 15 tortellini.  YUM!