|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.
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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