meatless quick

pepper and basil tortellini soup

►►►make ahead up to 1 month

Prep: 20 minutes Freeze: Up to 1 month Cook: 20 minutes Makes: 4 servings

• 1 14.5-ounce can Italian-style stewed tomatoes, undrained
• 1¼ cups water
• 1 9-ounce package refrigerated three cheese-filled tortellini
• 1 cup chopped red and/or yellow sweet peppers
• ⅓ cup snipped fresh basil
• 1 14.5-ounce can reduced-sodium vegetable or chicken broth
•   Salt
•   Grated Parmesan cheese (optional)

1. In a 1-gallon freezer bag combine tomatoes, the water, tortellini, sweet peppers, and basil. Squeeze air from bag, seal, and freeze for up to 1 month.

2. To serve, in a large saucepan bring broth to boiling; add frozen ingredients. Return to boiling; reduce heat. Simmer, covered, about 20 minutes or until heated through, stirring occasionally. Season to taste with salt. If desired, top each serving with Parmesan cheese.

Per serving : 241 cal., 4 g total fat (2 g sat. fat), 24 mg chol., 828 mg sodium, 39 g carb., 4 g fiber, 8 g sugar, 12 g pro.

To serve this soup today, place all of the ingredients—except for the salt and Parmesan cheese—in a large saucepan and cook until heated through.