WEIGHT WATCHERS TORTELLINI SOUP

• 8-10 oz. package Tortellini pasta-dried, frozen, or fresh  
• 1 Tbsp. olive oil
• 1 tsp. Black pepper
• 1 tsp. Rosemary
• 1 tsp. Basil
• 1 tsp. Oregano
• 3 cloves garlic,crushed
• ¼ cup Parmesan cheese (use reduced fat for less calories)
• 1 ½ cups fresh spinach,chopped
• 2 stalks celery, diced
• 1 small onion, diced
• 3 carrots, diced
• 1-14 oz. can diced tomatoes
• 1 cup water
• 3 cups chicken broth (we use low sodium)
• ** Optional: Italian Turkey Sausage, cooked and crumbled 

INSTRUCTIONS

1. Saute olive oil, onions, carrots, and celery in a large saucepan over medium-high heat until onions start to become translucent. Stir in garlic until heated through.
2. Stir in diced tomatoes, broth, water, Basil, Oregano, Rosemary, and black pepper- simmer, stirring occasionally for 5 minutes.
3. Add in tortellini pasta, spinach and Parmesan cheese- simmering for an additional 15 minutes, stirring several times during simmer.
4. OR, toss onions, carrots, celery, garlic, broth, water, Oregano, Rosemary and black pepper into your crock pot. Cook on low 3-4 hours. Add tortellini, spinach and Parmesan cheese and cook on low another hour.
5. Serve and Enjoy this 3 point per cup soup!