Spinach and Tortellini Soup

Yield: 6 servings (about 1 cup each)

• Vegetable cooking spray
• 2 cups sliced carrots
• 1/4 cup sliced green onions and tops
• 2 cloves garlic, minced
• 1 teaspoon dried basil leaves
• 2 cans (15 ounces each) reduced-sodium chicken broth
• 1-1/2 cups water
• 1 package (9 ounces) fresh low-fat tomato and cheese tortellini
• 3 cups torn spinach leaves
• 2-3 teaspoons lemon juice
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon pepper

Directions

Spray bottom of large saucepan with cooking spray; heat over medium heat until hot. Saute carrots, green 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 tortellini and spinach. Reduce heat and simmer, uncovered, until tortellini are al dente, about 5 minutes. Stir in lemon juice, nutmeg and pepper.

Nutritional Information Per Serving (about 1 cup each): Calories: 170, Fat: 3.5 g, Saturated Fat: 1.6 g, Cholesterol: 17.7 g, Sodium: 177, Protein: 8.6 g, Carbs: 26.9 g

Diabetic Exchanges: 1 Vegetable, 1-1/2 Bread, 1/2 Fat

By Terri

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