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FRESH TOMATO TORTELLINI SOUP½ pound ground turkey or ground chicken18-20 large tomatoes, parboiled 1 medium onion, finely chopped ½ red bell pepper, finely chopped 10¾ ounce can condensed tomato soup 1 tablespoon parsley 1 tablespoon soy sauce ¼ teaspoon garlic powder 1 tablespoon sugar 12 ounce package cheese tortellini, frozen 1 cup plus 2 tablespoons low fat milk 2 large tomatoes, chopped • Parboil tomatoes for 3 minutes, then remove skin. Puree the tomatoes using a blender or food processor. Place pureed tomatoes in a large pot. Add onion, red pepper, condensed tomato soup plus one can of water. Bring to boil, then reduce heat to medium, and stir in parsley. • In a medium bowl, mix ground poultry with soy sauce, 2 tablespoons milk and garlic powder. Form very small balls (make approximately 22 meatballs) and place into boiling soup. When the meatballs float to the top, reduce heat to low and simmer for 45 minutes. • Bring soup to a boil again. Add sugar, then tortellini. Once soup boils, reduce heat to medium, stirring often to keep tortellini from sticking to the bottom of the pot. Cook for 20 minutes, then add fresh chopped tomatoes and cook for 10 more minutes. • Remove soup from heat. Let rest for 5 minutes. Then stir in 1 cup of milk and blend well. Makes 6 servings. April Feature Recipe, CREAMY VEGETABLE LASAGNA March Feature Recipe, PITAS WITH MARINATED CUCUMBERS February Feature Recipe, CREAMY MEATBALLS January Feature Recipe, STROGANOFF December Feature Recipe, BROCCOLI QUICHE November Feature Recipe, ITALIAN MEAT LOAF October Feature Recipe, WARM SPINACH SALAD September Feature Recipe, GNOCCHI WITH BROCCOLI SAUCE August Feature Recipe, BROILED BARBECUE SAUCE BURGERS
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