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Directions
In a Dutch oven, saute mushrooms in oil until tender. Add the water, tomatoes, cheese, bouillon and pesto.
Place peppers in a food processor; cover and process until blended. Add to mushroom mixture and bring to a boil. Reduce heat; cover and simmer for 10 minutes.
Stir in the tortellini; return to a boil. Cook for 7-9 minutes or until tender, stirring occasionally. Cut prosciutto into thin strips; garnish each serving with prosciutto and cheese. Yield- 8 servings (2 quarts).
Nutritional Facts 1 cup equals 201 calories, 8 g fat (3 g saturated fat), 32 mg cholesterol, 609 mg sodium, 20 g carbohydrate, 2 g fiber, 12 g protein. Diabetic Exchanges- 1 starch, 1 medium-fat meat, 1 vegetable.
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