Veggie Tortellini Soup

VEGGIE TORTELLINI SOUP
3 medium carrots, chopped
1 large onion, chopped
1 T. olive oil
4 garlic cloves, minced
2 cans (14 1/2 oz. each) vegetable broth (I use Better Than Boullion)
2 medium zucchini, chopped
4 plum tomatoes, chopped
2 c. refrigerated cheese tortellini
1/3 c. chopped spinach
1 t. minced fresh rosemary or 1/4 t. dried rosemary, crushed
1/4 t. pepper
1 T. red wine vinegar
1. In a Dutch oven, sauté carrots and onion in oil until the onion is tender. Add the garlic; cook 1 minute longer.
2. Stir in the broth, zucchini, tomatoes, tortellini, spinach, rosemary and pepper. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until tortellini are tender. Just before serving, stir in vinegar.