Vegetable Tortellini Soupcheese, diabetic, pasta, soups/stews, vegetables 1/2 large onion; coarsely chopped 1 centiliter garlic; minced(2tsp) 1/2 tablespoon olive oil 1 1/2 can 14 1/2 oz beef broth 1/2 can 14 1/2 oz stewed tomatoes 1/4 cup picante sauce or salsa 1/2 teaspoon dried basil; crushed 4 1/2 oz cheese-filled tortellini 1/2 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, 1/2 meat, 1/2 fat |
