* vegetable tortellini soup

Categories
Diabetic
Soup/stew
Pasta
Vegetable
Cheese/eggs
Yield
3 sweet ones
MeasureIngredient
½ large Onion; coarsely chopped
1 clove Garlic; minced(2tsp)
½ tablespoon Olive oil;
1½ can 14 1/2 oz beef broth;
½ can 14 1/2 oz stewed tomatoes;
¼ cup Picante sauce or salsa;
½ teaspoon Dried basil; crushed
4½ ounce Cheese-filled tortellini;
½  Green bell pepper; diced
3/16 cup Freshly grated parmesan;

In a large saucepan or Dutch oven, cook onion and garlic in olive oil until tender, about 6 minutes. Add broth, tomatoes, picante sauce and basil; bring to a boil. Stir in tortellini; simmer uncovered 15 minutes.

Stir in bell pepper; continue to simmer 3 to 4 minutes or until tortellini is tender. Ladle into soup bowls; sprinkle with cheese.

Note: Very good with Reser's salsa. Was for 6 serving, now is for 3 sweet ones.

PER SERVING:

Calories: 152 (22% from protein, 52 % from carbohydrate, 27 % from fat) Protein: 8 grams Fat: 5 grams Cholesterol: 16 mg Carbohydrate: 20 grams Sodium: 903 mg Exchanges: 1 vegetable, 1 bread, ½ meat, ½ fat

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