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Low Fat Tortellini Soup


3 cups water
1 7-1/2 ounce can tomatoes, cut up
1 tablespoon instant beef bouillon granules
1/2 teaspoon dried basil, crushed
1/4 teaspoon dried oregano, crushed
1 cup each loose-pack frozen broccoli, cauliflower, and carrots
1/2 cup frozen cheese tortellini
1 tablespoon snipped fresh parsley

In a medium saucepan combine the water, undrained tomatoes, bouillon granules, basil and oregano. Bring to boil. Stir in frozen vegetables and tortellini. Return to boiling, reduce heat. Simmer, uncovered, or 7 minutes or till tortellini are tender. Stir in parsley before serving.

Makes 4 servings

nutritional information per serving: 4g Protein, 12g Carbohydrate, 1g Fat, 8mg cholesterol, 417mg sodium, 237 potassium.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.