Recipe - Spinach And Tortelloni Soup (Skinny Pasta)

Vegetable cooking spray
2 cup Sliced carrots
One fourth cup Thinly cut or sliced up green onions;
with tops
2 Cloves garlic; minced
1 teaspoon Dried basil
32 ounce Lowsalt chicken broth
1 One half cup Water
9 ounce Tortellini; cheesefilled,
with tomato (fresh and
lowfat)
3 cup Spinach leaves; torn
3 teaspoon Lemon juice; (2 to 3)
One fourth teaspoon Ground nutmeg; or less
1/8 teaspoon Pepper

Look for fresh or frozen tortelloni filled with lowfat ricotta and
sundried tomato: 170 cals per 1cup 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 0940625792 (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 eatlf 11/19/98.

Recipe by: Sue Spitler (1994)

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