I'm back to writing. Must be Fall

It has been a long time since I've been to this site. The weather has been cooling off and cooking is back on our minds. I gave out the recipe for Tortellini-Vegetable Soup at my meetings. Everyone seemed to like it. So here it is. It is more than a soup....it is a meal! Enjoy!

Hearty Tortellini-Vegetable Soup

(makes about 12 cups @ 5 points for a 3 cup serving)

3 cups quartered small mushrooms

1 cup chopped onions

1 cup chopped carrots

1 cup chopped zucchini

1 teaspoon minced garlic

4 cups thoroughly washed and drained spinach leaves

3 cups canned chopped tomatoes

2 chicken bullion packets

2 cups water

2 Tbsp parsley

2 Tbsp fresh basil

56 frozen tortellini (stuffed with ricotta cheese)

In a 4 quart pot, combine all vegetables and garlic; cook for 5 minutes.

Add remaining ingredients, except for tortellini, and cook for another 5 minutes, or until vegetables are soft. Add tortellini, bring to a boil, cook for another 5 minutes or until tortellini are soft.