Fiddle Spinach Tortellini Soup

I always made this soup every Sunday night for Jason when we were first married. We would watch 60 Minutes and have our soup with cheese toast. I've updated this recipe for the Fiddle Diet and we now use Spinach Tortellini instead of plain. This is a hearty vegetable packed filling soup that can be vegetarian and is low in calories.

FIDDLE SPINACH TORTELLINI SOUP
Makes 6 servings (1 1/2 cups each)

4 cups chicken broth or vegetable broth
1 cup water
1 14.5 can diced tomatoes
2 carrots, peeled and chopped
1 zucchini, chopped
1 yellow squash, chopped
8 mushrooms, chopped
1 9 oz package fresh spinach tortellini
1/2 cup fresh spinach, chopped
red pepper flakes or fresh ground black pepper, to taste (optional)

1. Pour 4 cups of chicken broth and 1 cup water into a large pot. Add crushed
tomatoes and place on high heat.

2. Add chopped carrots, zucchini, yellow squash and mushrooms and cook for
about six minutes, or until vegetables are done.

3. Make sure the soup is boiling. Add the spinach and the tortellini and cook until
tortellini is done. About 5 minutes. Add pepper to taste if desired.

Per serving: 213 calories, fiber 5.2 g, Vitamin A 91%, Vitamin C 32%, Calcium 12%, Iron 14%