Easy Tortellini Soup

Heat 14 g olive oil in a large pot over low heat. Add 15 g minced garlic and 150 g finely diced red onion; cook gently until soft and translucent, about 5 minutes.

Add 200 g diced zucchini and 120 g diced tomatoes to the pot; stir and cook for 3 minutes.

Pour in 49 g wine and scrape up any browned bits; simmer for 2 minutes until reduced slightly.