Tortellini Soup

Okie Sister likes to enjoy a big bowl of soup on a cool winter day. Here’s one of my favorites. It’s quick and easy to make. Plus it’s healthy.

Tortellini Soup

• Cooking spray
• 2 cups reduced-fat or lean Italian turkey sausage, crumbled
• 1/2 cup finely diced onion
• 1/4 cup red wine
• 1/2 tablespoon dried basil
• 1/2 tablespoon dried oregano
• 1 15-ounce can no salt added diced tomatoes with juice
• 3 14.5-ounce cans fat free, reduced sodium chicken broth
• 2 1/2 cups uncooked three cheese tortellini
• 1/2 teaspoon ground black pepper

Coat a large soup pot with cooking spray. Add sausage and onion and cook over medium high heat for seven minutes or until sausage begins to brown.

Add wine to deglaze pan. Cook for two minutes or until wine is almost completely evaporated.

Add basil and oregano and cook for one minute more. Add tomatoes and broth. Bring to a boil, then reduce heat and simmer for five minutes.

Add tortellini and pepper. Cook for another ten minutes.
Makes 7 (1 cup) servings.

 

 

Diabetic exchanges: 1 starch, 1 vegetable, 2 lean meat. Calories: 216. Cholesterol: 43mg. Sodium: 858mg. Carbohydrate: 23g. Sugar: 5g.

Notes: I usually add more tortellini than called for. I serve my soup with a piece of Parmesan Toast. That's a slice of french bread with butter or margarine and a little Parmesan cheese on top. Heat in oven until cheese melts and toast begins to brown.