Turkey Tortellini Soup

MAKES: 6 servings

SERVING SIZE: 2 cups

CARB GRAMS PER SERVING: 25

Rated :

by 3 people

Nutrition Facts Per Serving:

Servings Per Recipe: 6
cal.(kcal): 240
Fat, total(g): 3
chol.(mg): 63
sat. fat(g): 2
carb.(g): 25
Monosaturated fat(g): 0
Polyunsaturated fat(g): 0
Trans fatty acid(g): 0
fiber(g): 3
sugar(g): 4
pro.(g): 28
vit. A(IU): 1458
vit. C(mg): 10
Thiamin(mg): 0
Riboflavin(mg): 0
Niacin(mg): 6
Pyridoxine (Vit. B6)(mg): 0
Folate(�g): 8
Cobalamin (Vit. B12)(�g): 0
sodium(mg): 656
Potassium(mg): 223
calcium(mg): 101
iron(mg): 2

Diabetic Exchanges

Vegetables(d.e): 1
Starch(d.e): 1
Lean Meat(d.e): 1
Carb Choice(d.e): 1.5

4 cups reduced-sodium chicken broth
4 cups water
4 cups coarsely chopped roasted turkey breast (1 pound)
1 14 1/2ounce can no-salt-added diced tomatoes, undrained
1 tablespoon dried Italian seasoning, crushed
1 9 ounce package refrigerated cheese tortellini
2 cups fresh baby spinach
6 tablespoons shredded Parmesan cheese (optional)

1. In a 5- to 6-quart slow cooker combine broth, the water, chopped turkey, tomatoes, and Italian seasoning.

2. Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours. If using low-heat setting, turn to high-heat setting. Stir in tortellini. Cover and cook for 30 minutes more or until tortellini is tender. Stir in spinach. If desired, sprinkle each serving with 1 tablespoon cheese.

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