Tortellini Soup

Ingredients:
Three cans (14-1/2 ounces each) vegetable broth
Two packages (9 ounces) refrigerated spinach tortellini
One can (14-1/2 ounces) diced tomatoes with garlic and onion with juice
Four sliced scallions
Two minced cloves garlic
1 teaspoon dried basil
Freshly grated fat free Parmesan cheese for garnish

Directions:
Bring broth to boil in large pot over medium-high heat.

Add tortellini, tomatoes, scallions, garlic and basil. Bring to a boil.

Reduce heat to low; simmer ten minutes.

Ladle into bowls.

Garnish with cheese.

Note:
This is really good with grilled cheese sandwiches made with 2-percent cheese slices and "buttered" with a spread such as Smart Balance before grilling.

Recipe makes about 9-cups.