Italian Tortellini Tomato Soup

ENGLISH

2tablespoons (30 mL) olive oil

1⁄2 cup (120 mL) chopped onion

1⁄2 cup (120 mL) chopped green pepper

2cans (14.5 oz. [429 mL] each) Italian-seasoned diced tomatoes, undrained

1tablespoon (15 mL) sugar

1⁄2 teaspoon (2 mL) salt

1⁄4 teaspoon (1 mL) fennel seed

1⁄8 teaspoon (0.5 mL) cayenne pepper

1can (14 oz. [415 mL]) beef broth

1package (9 oz.

[265 mL]) refrigerated cheese- filled tortellini

Shredded mozzarella cheese, if desired

Chopped fresh parsley, if desired

In large saucepan over medium-high heat, heat olive oil. Add onion and green pepper; cook 3 to 5 minutes, or until limp. Add tomatoes, sugar, salt, fennel seed, and cayenne pepper. Reduce heat to low; simmer, uncovered, 15 to 20 minutes, or until thickened, stirring occasionally. Cool 5 minutes.

Pour half of cooled tomato mixture into pitcher. Cover and blend at STIR about 15 seconds. Add remaining tomato mixture. Cover and blend at STIR about

15 seconds. Blend at LIQUEFY about 10 seconds, or until smooth.

Return mixture to saucepan. Add broth. Bring to a boil. Add tortellini. Reduce heat to low; simmer, uncovered, 8 to 10 minutes, or until tortellini is tender, stirring occasionally.

Serve hot, sprinkled with mozzarella cheese and chopped parsley, if desired.

Yield: 6 (1 cup [235 mL]) servings.

Per Serving: About 250 cal, 8 g pro, 35 g carb,

8 g total fat, 2.5 g sat fat, 20 mg chol, 1,100 mg sod.

For 56 ounce (1.75 L) pitcher:

Heat 3 tablespoon (45 mL) olive oil in large Dutch oven over medium-high heat. Add 3⁄4 cup (175 mL) chopped onion and 3⁄4 cup (175 mL) chopped green pepper; cook 3 to 5 minutes, or until limp. Add 3 cans (14.5 oz.

[429 mL] each) Italian-seasoned diced tomatoes (undrained), 11⁄2 tablespoons (20 mL) sugar, 3⁄4 teaspoon (4 mL) salt, 1⁄4 teaspoon (1 mL) fennel seed, and

1⁄4 teaspoon (1 mL) cayenne pepper. Reduce heat to low; simmer, uncovered, 20 to 25 minutes, or until thickened, stirring occasionally. Cool 5 minutes.

Pour half of cooled tomato mixture into pitcher. Cover and blend at STIR about 15 seconds. Add remaining tomato mixture. Cover and blend at STIR about

15 seconds. Blend at LIQUEFY 10 to 15 seconds, or until smooth.

Return mixture to Dutch oven. Add 11⁄2 cans (14 oz.

[415 mL] each) beef broth. Bring to a boil. Add

11⁄2 packages (9 oz. [265 mL] each) refrigerated cheese-filled tortellini. Continue with directions above.

Yield: 9 (1 cup [235 mL]) servings.

See above for approximate nutrition analysis.