| Tortellini Soup (4 Pts)
1 tablespoon of unsalted margarine. stick
2 cups of sliced mushrooms
1 clove garlic, minced
2 cups of low sodium vegetable broth
14 ounces of tomatoes, stewed Italian-style
3 cups of cheese tortellini, frozen
10 ounces of frozen chopped spinach, thawed squeezed dry
ground pepper |
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In a large nonstick saucepan or Dutch oven, melt the margarine. Add the mushrooms and garlic; cook, stirring as needed, until softened, 2 - 3minutes.
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 Recipe By: WW Simply the Best, page 40
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