1. Bring chicken stock to a boil in a large saucepan. 2. Add tortellini. Simmer, timing according to package directions. Remove pan from heat. 3. Stir in zucchini and tomato. Season to taste with salt and pepper. 4. Ladle soup into wide shallow bowls. Pass Parmesan cheese at table. Microwave Version: Put stock in a microwave-safe 2-quart bowl and microwave on 100% power until it boils, about 8 to 10 minutes. Add tortellini and microwave on 70% power until tortellini are tender, timing according to package directions (the same as for on top of the stove). Continue with steps 3 and 4. Recipe By : the California Culinary Academy File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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|Serving Size: 1 Serving (414g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 90 (24%)|
|Amt Per Serving||% DV|
|Total Fat 10g||13 %|
|Saturated Fat 4.1g||20 %|
|Monounsaturated Fat 3.7g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 45.2mg||14 %|
|Sodium 760.9mg||26 %|
|Potassium 422.5mg||11 %|
|Total Carbohydrate 51.2g||15 %|
|Dietary Fiber 1.6g||6 %|
|Sugars, other 49.6g|
|Protein 19.7g||28 %|
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Calories per serving: 377
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