Quick-cooking tortellini and fresh veggies bring this comforting soup together in minutes.
1 red bell pepper
2 small zucchini
2 tbsp olive oil
4 cups low-sodium vegetable broth
1/2 (19 oz) pkg frozen cheese tortellini, thawed
1 loaf ciabatta bread
3/4 cup part-skim ricotta cheese
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.
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.
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.
Ladle the soup into 4 bowls. Place a few croutons in each bowl. Serve immediately.