Instructions: 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 Resers salsa.

Was for 6 serving, now is for 3 sweet ones.

bread, 1/2 meat, 1/2 fat

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