Categories: Pasta, Italian 
      Yield: 6 servings 
  
      1 lg Onion, coarsely chopped 
      2 cl Garlic, minced(2tsp) 
      1 tb Olive oil 
      3 cn 14 1/2 oz beef broth 
      1 cn 14 1/2 oz stewed tomatoes 
    1/2 c  Picante sauce or salsa 
      1 ts Dried basil, crushed 
      9 oz Cheese-filled tortellini 
      1    Green bell pepper, diced 
    1/3 c  Freshly grated parmesan 
  
  In a large saucepan or Dutch oven, cook onion and garlic in olive oil until 
  tender, about 6 minutes.  Add broth, tomatoes, picante sauce and basil; 
  bring to a boil.  Stir in tortellini; simmer uncovered 15 minutes. 
   
  Stir in bell pepper; continue to simmer 3 to 4 minutes or until tortellini 
  is tender.  Ladle into soup bowls; sprinkle with cheese. 
   
  Note: Very good with Reser's salsa. 
   
  PER SERVING: 
   
  Calories: 152 (22% from protein, 52 % from carbohydrate, 27 % from fat) 
  Protein: 8 grams  Fat: 5 grams  Cholesterol: 16 mg  Carbohydrate: 20 grams 
  Sodium: 903 mg Exchanges: 1 vegetable, 1 bread, 1/2 meat, 1/2 fat