Tortellini Soup (4 Pts) Recipe
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Tortellini Soup (4 Pts)
1 tbsp unsalted margarine, (stick)
2 cup sliced mushrooms
1 clove garlic, minced
2 cup low sodium vegetable broth
14 oz tomatoes, stewed, (italian-style)
3 cup cheese tortellini, (frozen)
10 oz frozen chopped spinach, thawed, squeezed dry
ground pepper
In a large nonstick saucepan or Dutch oven, melt the margarine. Add the
mushrooms and garlic; cook, stirring as needed, until softened, 2 - 3
minutes.
Add the broth, tomatoes and 3 cups water; bring to a boil. Add the
tortellini; return to a boil. Reduce the heat and simmer, stirring as
needed, until the tortellini are cooked, about 10 minutes. Stir in the
spinach and return to a boil. Serve, sprinkled with the pepper.
Per serving: 237 Calories, 6g Fat, 4g Fiber
Selections: 1 Bread, 1 FR/V, 1 Fat
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Preparation Time: 0:00 |
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