Italian Tortellini Soup Recipe
"You can pick up everything for this hearty soup at the supermarket on the way home, then put it together in minutes. To save more time, purchase sliced mushrooms. Serve with crusty bread and salad greens." Gilda Lester - Wilmington, North Carolina
This recipe is:
Healthy
* 8 Servings
* Prep: 15 min.
* Cook: 25 min
Ingredients
* 1/2 pound sliced fresh mushrooms
* 2 teaspoons Crisco® Pure Olive Oil
* 4-1/2 cups water
* 1 can (14-1/2 ounces) no-salt-added diced tomatoes, undrained
* 3 tablespoons grated Romano cheese
* 5 teaspoons sodium-free chicken bouillon granules
* 1 tablespoon prepared pesto
* 1 jar (7 ounces) roasted sweet red peppers, drained
* 1 package (9 ounces) refrigerated cheese tortellini
*
GARNISH:
* 8 thin slices prosciutto or deli ham
* 8 teaspoons grated Romano cheese
Directions
* In a Dutch oven, saute mushrooms in oil until tender. Add the water, tomatoes, cheese, bouillon and pesto.
* Place peppers in a food processor; cover and process until blended. Add to mushroom mixture and bring to a boil. Reduce heat; cover and simmer for 10 minutes.
* Stir in the tortellini; return to a boil. Cook for 7-9 minutes or until tender, stirring occasionally. Cut prosciutto into thin strips; garnish each serving with 1 slice prosciutto and 1 teaspoon cheese. Serve immediately. Yield: 8 servings (2 quarts).
Nutrition Facts: 1 cup equals 201 calories, 8 g fat (3 g saturated fat), 32 mg cholesterol, 609 mg sodium, 20 g carbohydrate, 2 g fiber, 12 g protein. Diabetic Exchanges: 1 starch, 1 medium-fat meat, 1 vegetable.
Italian Tortellini Soup published in Healthy Cooking February/March 2010, p51
Beth Layman :)
GH:Anna,Robert & Robin Scorpio(Drake) Fan Forever
My Scorpio-Devane-
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