Italian Tortelli Soup

Here is a great soup for those chilly evenings ~

♦ 1 onion, chopped
♦ 1 cup sliced mushrooms
♦ 2 cloves garlic
♦ 1/2 cup fat-free chicken broth
♦ 1 can [15 oz] low-sodium tomato sauce
♦ 1 green pepper, chopped
♦ 1 cup diced zucchini
♦ 2 tbsp dry sherry or apple juice
♦ 1 1/2 tsp dried Italian herb seasoning
♦ 9 oz reduced-fat cheese-filled tortellini
♦ 1/4 tsp freshly ground black pepper

Coat a saucepan with nonstick spray. Add the onions, mushrooms, garlic and 3 tbsp broth. Cook over medium heat, stirring often, until onions soften, usually 5-6 minutes.
Stir in the tomato sauce, green peppers, zucchini, sherry, Italian seasoning, remaining broth and tortellini. Cover and simmer for 15 minutes. Season with pepper.

Makes 4 servings

Per serving: 278 calories, 4.8 g fat, 34 mg chol, 325 mg sodium, 5.4 g fiber *5
—Prevention's Guide to Low-Fat Living, October 1997