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TORTELLINI SOUP
1
1
2
8
1
1
medium onion, chopped
garlic clove, minced
C. (14 1/2 oz.) low−sodium chicken broth
oz. cheese tortellini
(14 1/2 oz.) can no−salt added, Italian stewed tomatoes
(10 oz.) pkg. frozen chopped spinach, thawed and drained
In a large saucepan coated with nonstick cooking spray, sauté onion and
garlic until tender. Add broth; bring to a boil. Add the tortellini; reduce heat.
Simmer for 10 minutes or until tortellini are tender. Stir in tomatoes and
spinach; heat through. Serves 7.
DIABETIC EXCHANGES: One 1−cup serving equals: 1 starch, 1 vegetable,
1
fat;
ALSO 147 calories, 186 mg sodium, 14 mg choloresterol, 22 gm carbohydrate,
8 gm protein, 4 gm fat.
TORTELLINI SOUP
36
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