Turkey Tortellini Soup
4 cups reduced‑sodium chicken broth
4 cups water
4 cups coarsely chopped roasted turkey breast (1 pound)
1 can (14.5 ounces) no‑salt‑added diced tomatoes, undrained
1 tablespoon dried Italian seasoning, crushed
1 package (9 ounces) refrigerated cheese tortellini
2 cups fresh baby spinach
6 tablespoons shredded parmesan cheese (optional)
Place a disposable slow cooker liner in a 5‑ to 6‑quart ceramic slow cooker liner. Add broth, the water, chopped turkey, tomatoes, and Italian seasoning. Using a twist tie close the disposable liner. Place the ceramic liner in the refrigerator overnight.
Place ceramic liner in the slow cooker. Remove the twist tie from the disposable liner. Cover and cook on LOW‑heat setting for 6 to 8 hours or on HIGH‑heat setting for 3 to 4 hours.
If using low‑heat setting, turn to high‑heat setting. Stir in tortellini. Cover and cook for 30 minutes more or until tortellini is tender. Stir in spinach. If desired, sprinkle each serving with 1 tablespoon cheese.
Nutrition values per serving: 240 calories, 3 g fat (2 g saturated), 25 g carbohydrates, 3 g fiber, 28 g protein, 63 mg cholesterol, 656 mg sodium.
"Skinny Dinners" by Better Homes and Gardens (Houghton Mifflin Harcourt, 2014)