From Paulette Vickery's Recipe Collection

WW: TORTOLINI SOUP

soups, vegetables

1 teaspoon unsalted stick margarine
2 cup sliced mushrooms
1 teaspoon minced garlic, in a jar
2 cup vegetable broth
1 can italian stewed tomatoes 14oz
3 cup frozen cheese tortorlini
1 pkg chopped spinach, 10oz
1/2 teaspoon black pepper

Melt margarine in a large nonstick dutch oven. Add mushrooms and garlic and cook until tender, 2-3 minutes. Add the broth, tomatoes, and 3 cups water. Bring to a boil. Add tortolini and return to a boil. Reduce the heat and simmer until tortolini are cooked, about 10 minutes. Stir in the spinach and return to a boil. Serve sprinkled with the pepper. Per serving: calorries 237, total fat 6 G, saturated fat 2 G, cholesterol 23 MG, sodium 265 MG, carbohydrate 37 G, fiber 4 G, protein 10 G, calcium 144 MG, points 4.

Yield: 6 servings




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