This soup was so easy that my husband through it together for lunch the other day while I was busy doing other things! It was tasty and just right for the chilly fall day that we had it on... I forgot the prosciutto and he used mozzarella instead of romano, but it was still fantastic!
Italian Tortellini Soup
(recipe found in Taste of Home Healthy Cooking)
1/2 pound sliced fresh mushrooms
2 teaspoons olive oil
4 1/2 cups water
1 can (14 1/2 ounces) no salt added diced tomatoes, undrained
3 tablespoons grated romano cheese
5 teaspoons sodium free chicken bouillon granules
1 tablespoons prepared pesto
1 jar (7 ounces) roasted sweet red peppers, drained
1 package (9 ounces) refrigerated cheese tortellini
8 thin slices prosciutto or deli ham
8 teaspoons grated romano cheese
In a dutch oven, saute mushrooms in oil until tender. Add water, tomatoes, cheese, bouillon and pesto. Place peppers in a food processor; cover and process until blended. Add to mushroom mixture and bring to a boil. Reduce heat; cover and simmer for 10 minutes.
Stir in the tortellini; return to a boil. Cook for 7-9 minutes or until tender, stirring occasionally. Cut prosciutto into thin strips; garnish each serving with 1 slice prosciutto and 1 teaspoon cheese. Serve immediately.
Points: 4 per serving