"The choice is yours. Make subtle flavor changes to this garden-fresh soup by adding tortellini, the little hat-shape pasta, filled with meat, cheese, or vegetable...."
INGREDIENTS
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1 cup chopped onion
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1 tablespoon olive oil or cooking oil
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2 pounds ripe tomatoes (about 6 medium), peeled, seeded, and cut up
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1 1/2 cups reduced-sodium chicken broth
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1 1/2 cups water
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1 8 ounce can low-sodium tomato sauce
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1 tablespoon snipped fresh sage or 1 teaspoon dried sage, crushed
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1/4 teaspoon salt
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1/4 teaspoon pepper
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4 ounces packaged dried tortellini
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1/4 cup finely shredded Parmesan cheese
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Fresh sage (optional)