Ingredients
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2 leeks
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1 red bell pepper
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2 small zucchini
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2 tbsp olive oil
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4 cups low-sodium vegetable broth
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1/2 (19 oz) pkg frozen cheese tortellini, thawed
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1 loaf ciabatta bread
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3/4 cup part-skim ricotta cheese
Steps
1
Preheat the broiler to high.Trim the ends of the leeks and slice the white and light green parts into rings. Dice the pepper and zucchini into ¼-inch pieces.
2
Heat the oil in a large pot over medium-high heat. Sauté the vegetables until soft, about 5 min. Season with salt (in moderation) and pepper. Add the vegetable broth and bring to a boil. Add the tortellini and simmer for 5 min. until tender.
3
Meanwhile, cut the bread into 1-inch slices. Spread ricotta cheese evenly among the bread slices. Place on a baking sheet and toast under the broiler for 5 min.
4
Ladle the soup into 4 bowls. Place a few croutons in each bowl. Serve immediately.