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Vegetable Tortellini Soup

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Yield: 3 sweet ones

1/2 lg Onion; coarsely chopped 1/4 c Picante sauce or salsa;
1 cl Garlic; minced(2tsp) 1/2 ts Dried basil; crushed
1/2 tb Olive oil; 4 1/2 oz Cheese-filled tortellini;
1 1/2 cn 14 1/2 oz beef broth; 1/2 Green bell pepper; diced
1/2 cn 14 1/2 oz stewed tomatoes; 3/16 c 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

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 Resers 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, 1/2 meat, 1/2 fat

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Vegetable Tortellini Soup