1 (14.5oz) can Fat-Free Chicken Broth: reduced sodium
1 tsp minced garlic
1 c. Cheese tortellini (the whole wheat version is a tasty way to add some fiber)
1 (14.5oz) can crushed tomato**
1 tsp dried oregano
2 tbsp grated Parmesan cheese
Combine broth and garlic in a large saucepan or Dutch oven. Bring to a boil over medium-high heat. Add tortellini; reduce heat and simmer for 6 minutes. Stir in tomatoes and oregano. Simmer 5 minutes or until tortellini is tender. Ladle into soup bowls. Sprinkles with Parmesan cheese before serving.
Makes 4 servings
** you can substitute an equivalent ounces of tomato sauce instead of the crushed tomato for a smoother soup.
