Tortellini Soup

• 1 tablespoon unsalted stick margarine
• 2 cups sliced mushrooms
• 1 garlic clove, minced
• 2 cups, low-sodium vegetable broth
• 1- 14 1/2 oz can of Italian-style stewed tomatoes (no salt added)
• 3 cups forzen cheese tortellini (I used an entire package actually, which was about 3 cups worth)
• 1- 10 oz package of frozen chopped spinach, thawed and squeezed dry
• freshly ground black pepper to taste

1. In a large non-stick saucepan or Dutch oven, melt the margarine. Add the mushrooms and garlic; cook, stirring as needed, until softened, 2-3 minutes.
2. Add the broth, tomatoes and 3 cups of water; bring to a boil. Add the tortellini; return to a boil. Reduce the heat and simmer, stirring as needed, until the tortellini are cooked, about 10 minutes. Stir in the spinach and return to a boil. Serve, sprinkled with the pepper.

Per serving: 237 calories, 6 g Total Fat, 2 g Saturated Fat, 23 mg Cholestrol, 265 mg Sodium, 37 g Totaly Carbohydrate, 4 g Dietary Fiber, 10 g Protein, 144 mg Calcium
Serving Provides: 1 Bread, 1 Fruit/Vegetable, 1 Fat

Here is a pic of it once it's done: