#4 - Tortellini Soup

3 C. fresh or frozen cheese tortellini
3 1/2 C. vegetable or chicken broth
4 garlic cloves, minced
1 t. dried sage
2 C. coarsely chopped spinach or other greens
1 (16oz) can small white or navy beans, rinsed and drained
4 sun dried tomatoes, minced
1/4 C. grated Parmesan cheese

1. Cook the tortellini according to package directions, until just tender (don't overcook)

2. Meanwhile in a large saucepan, bring the broth, garlic, sage and 1C. water to a boil. Stir in the spinach, beans and tomatoes. Reduce head and simmer until the spinach and tomatoes are tender, about 5 minutes. Stir in the tortellini; simmer 1 minute longer. Sprinkle with the cheese and serve.

Makes 4 servings, 6 pts. per serving (351 cal. 4g. fat, 6g. fiber)

This soup went over well at our house, though I felt like it was a little too soupy. I like thick soups with lots of stuff, so I think next time I'll add some more vegetables, such as mushrooms, corn, and peas, and maybe even some more beans. Ricky and I also thought it could use a little "kick," so perhaps a chili pepper or just some crushed red pepper would do the trick. Overall, it was a good and filling meal.