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Tortellini Soup Recipe

"This soup is fast, flavorful and good for you," reports Chris Snyder of Boulder, Colorado. Packaged cheese tortellini meets colorful summer squash, fresh spinach and shredded carrots in every eye-appealing bowl.

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Tortellini Soup Recipe

Prep/Total Time: 30 min.

Yield: 7 Servings

15 15 30

Ingredients

5 cups chicken or vegetable broth
3-1/2 cups shredded carrots (about 10 ounces)
1 cup chopped yellow summer squash
3 cups torn fresh spinach
1 package (9 ounces) refrigerated cheese tortellini

Directions

In a large saucepan, combine the broth, carrots and squash. Bring to a boil. Reduce heat; simmer, uncovered, for 3 minutes.
Return to a boil. Stir in spinach and tortellini. Cover and cook for 7-9 minutes or until tortellini is tender. Yield: 7 servings.

Nutritional Analysis: One serving (1 cup) equals 160 calories, 3 g fat (2 g saturated fat), 14 mg cholesterol, 806 mg sodium, 24 g carbohydrate, 3 g fiber, 8 g protein. Diabetic Exchanges: 2 vegetable, 1 starch.

Originally published as Tortellini Soup in Quick Cooking September/October 2001, p8