***Recipe from Purdue University in Indiana. Midwest Living 2/97 1. In a medium skillet, cook sausage till brown and no longer pink in the center; drain on paper towels. Slice sausage into bite-size pieces; set aside. 2. In a 3-qt. saucepan, cobine water, undrained tomatoes, cabbage, onion, green pepper, boiullon granules, basil and pepper. Bring to boiling; reduce heat. Simmer the mixture uncovered, for 15 minutes. 3. Stir in tortellini, zucchini and sausage. Return to boiling; reduce heat. Cook uncovered, 5 minutes or till pasta is tender, stirring occasionally. Serves 6 Posted to KitMailbox Digest by JeannePie@aol.com on Jul 22, 1997
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|Serving Size: 1 Serving (704g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 8 (14%)|
|Amt Per Serving||% DV|
|Total Fat 0.9g||1 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.3g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 0.7mg||0 %|
|Sodium 81.4mg||3 %|
|Potassium 202.7mg||5 %|
|Total Carbohydrate 11.1g||3 %|
|Dietary Fiber 2.4g||9 %|
|Sugars, other 8.7g|
|Protein 2.2g||3 %|
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Calories per serving: 56
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