Title: Spinach And Tortelloni Soup (Skinny Pasta)
Categories: Lowfat, Pasta, Side dish, Soup
Yield: 6 servings

Vegetable cooking spray
2 c Sliced carrots
1/4 c Thinly sliced green onions;
-with tops
2 Cloves garlic; minced
1 ts Dried basil
32 oz Low-salt chicken broth
1 1/2 c Water
9 oz Tortellini; cheese-filled,
-with tomato (fresh and
-low-fat)
3 c Spinach leaves; torn
3 ts Lemon juice; (2 to 3)
1/4 ts Ground nutmeg; or less
1/8 ts Pepper

Look for fresh or frozen tortelloni filled with low-fat ricotta and
sun-dried tomato: 170 cals per 1-cup serving (18% CFF: 3.5 gm total fat).
Estimated by author.

Spray bottom of large saucepan with oil; heat over medium until hot. Saute
carrots, onions, garlic, and basil until onions are tender, about 5
minutes.

Add chicken broth and water to saucepan; heat to boiling. Reduce heat and
simmer, covered, 10 minutes.

Heat broth mixture to boiling; stir in tomato and cheese tortelloni; add
spinach. Reduce heat and simmer, uncovered, until tortelloni are al dente,
about 5 minutes. Season with lemon juice, nutmeg, and pepper.

From ISBN 0-940625-79-2 (paper). Skinny Pasta is published by Surrey Books,
Inc. (Chicago). Copyright (c) 1994 by Sue Spitler. Part of a series. Pat
Hanneman (Dec 1996). A fast soup mailed to eat-lf 11/19/98.

Recipe by: Sue Spitler (1994)

Posted to EAT-LF Digest by kitpath@earthlink.net on Nov 18, 1998, converted
by MM_Buster v2.0l.