TOMATO BASIL TORTELLINI SOUP

2 Tbsp oil

1 med onion, chopped

2 medium carrots, chopped

5 garlic cloves, minced

2 cans (28-oz each) crushed tomatoes, do not drain

1 carton (32-oz) vegetable broth

1 Tbsp sugar (I suggest you omit, we eat too much added sugar)

1 tsp dried basil

1 bay leaf

3 pkg (9-oz each) refrigerated cheese tortellini

3/4 cup half-and-half cream

Shredded Parmesan cheese and minced fresh basil

Heat the oil in a large skillet over medium-high heat. Add onion and carrots, cook, stirring, until crisp-tender, 5-6 minutes. Add garlic and cook another minute. Transfer to a 6-or7-quart slow cooker. Add tomatoes, broth, sugar (if using) and spices. Cover and cook on low 6-7 hours or until veggies are tender.

Stir in the tortellini and cook, covered, on high15 minutes. Reduce heat to low, stir in the half-and-half until heated through. Discard the bay leaf.

To serve, place in serving bowls and garnish with the Parmesan and fresh basil.

Yield: 18 servings of 1 cup

Per serving: 214 calories, 7 g (3 sat) fat, 23 mg cholesterol, 569 mg sodium, 32 g carbs (9g sugar, 4g fiber), 9g protein

Diabetic Exchanges: 2 starch, 1 fat

recipe and photo from TOH