Pumpkin and Tortellini Soup with Feta Cheese Croutons Recipe

Ingredients

• 14½ ounce cans low-sodium chicken broth
• 1½ cups water
• 9 ounce package refrigerated whole-wheat cheese tortellini
• 15 cans or 1 (29-ounce) can pumpkin purée
• 0.12 teaspoon salt
• 1 teaspoon freshly ground black pepper
• ½ teaspoon ground nutmeg
• 0.12 teaspoon cayenne pepper
• 1 tablespoon stevia granulated sweetener
• 1 tablespoon heart-healthy butter spread or whipped butter
• Feta Cheese Croutons

1. In a large saucepan, mix together the broth and water and bring to a boil over high heat. Add the tortellini to the broth and cook for 8 to 10 minutes, or until the tortellini float to the top of the saucepan.
2. Stir in the pumpkin, salt, black pepper, nutmeg, and cayenne pepper until well blended. Bring to a boil and immediately reduce the heat. Simmer, uncovered, for 5 to 6 minutes, stirring occasionally. Add the stevia and spread or butter, stirring until just melted.
3. Ladle the soup into bowls and top with the feta croutons.
Feta Cheese Croutons
4. Makes: 6 servings Ingredients:
   • ½ cup whole-wheat panko (Japanese bread crumbs)
   • 3 teaspoons minced fresh thyme, or 1 teaspoon dried thyme
   • 1 teaspoon freshly ground black pepper
   • 4 ounces reduced-fat feta cheese, cut into ¾-inch cubes
   • Cooking oil spray
   Directions: 
   1. In a bowl, mix together the bread crumbs, thyme, and pepper. Toast the mixture in a skillet over high heat for 2 to 3 minutes.
   2. Coat the feta cubes with cooking oil spray. Roll the cheese in the warm bread crumb mixture until covered on all sides, pressing the bread crumb mixture firmly onto the cheese cubes.
   3. Place on a plate and refrigerate for at least 15 minutes uncovered.
   Nutritional Value: Serving Size: 1 serving Calories: 47 kcals Total Fat: 2 g Saturated Fat: 1 g Cholesterol: 5 mg Sodium: 204 mg Total Carbohydrate: 3 g Fiber: 0 g Total Sugars: 0 g Protein: 4 g