Italian Sausage and Tortillini Soup
Serve with crusty French bread.

Serves 9

• 1 1/4 pounds Italian turkey sausage links, casings removed
• 1 large onion, chopped
• 2 garlic cloves, minced
• 6 1/2 cups reduced-sodium beef broth
• 1 (14.5 ounce) can diced tomatoes, undrained
• 2 cups thinly sliced carrots
• 1 cup thinly sliced celery
• 1 cup ketchup
• 1 teaspoon Italian seasoning
• 2 cups sliced zucchini
• 1 medium green pepper, chopped
• 2 cups frozen cheese tortellini
• 1/4 cup minced fresh parsley
• 2 tablespoons grated Parmesan cheese

In a Dutch oven or large saucepan, cook the sausage, onion and garlic over medium heat until meat is no longer pink; drain. Add the broth, tomatoes, carrots, celery, ketchup and Italian seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 20-25 minutes or until vegetables are tender.

Add the zucchini and green pepper; cook 5-7 minutes longer or until green pepper is tender. Stir in tortellini and parsley. Bring to a boil. Reduce heat to medium; cook, uncovered, for 5 minutes or until tortellini is tender. Sprinkle with Parmesan cheese just before serving.

Per Serving: 260 Calories; 7g Fat (23.3% calories from fat); 2g Saturated Fat; 24g Protein; 27g Carbohydrate; 3g Dietary Fiber; 64mg Cholesterol; 1508mg Sodium. Exchanges: 1/2 Grain(Starch); 2 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fat; 1/2 Other Carbohydrates.

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