Title: * Vegetable Tortellini Soup
Categories: Soup Tortellini Pasta Italian
Yield: 6 Servings

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

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

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