TORTELLINI SOUP

1 medium onion, chopped
1 garlic clove, minced
2 C. (14 1/2 oz.) low−sodium chicken broth
8 oz. cheese tortellini
1 (14 1/2 oz.) can no−salt added, Italian stewed tomatoes
1 (10 oz.) pkg. frozen chopped spinach, thawed and drained
In a large saucepan coated with nonstick cooking spray, sauté onion and
garlic until tender. Add broth; bring to a boil. Add the tortellini; reduce heat.
Simmer for 10 minutes or until tortellini are tender. Stir in tomatoes and
spinach; heat through. Serves 7.
DIABETIC EXCHANGES: One 1−cup serving equals: 1 starch, 1 vegetable,
1 fat;
ALSO 147 calories, 186 mg sodium, 14 mg choloresterol, 22 gm carbohydrate,
8 gm protein, 4 gm fat.