Tortellini Soup
Time needed
40 min
preparation
Ingredients
- 2 Tbs. butter
- 1 med. stalk celery, chopped
- 1 med. carrot, chopped
- 1 sm. onion, chopped
- 1 clove garlic, finely chopped
- 6 C. water
- 2 extra-large vegetarian vegetable bouillon cubes
- 2 1/2 C. dried cheese-filled tortellini
- 1 Tbs. chopped fresh parsley
- 1/2 tsp. ground nutmeg
- 1/4 tsp. pepper
- freshly grated Parmesan cheese
Directions
In 4-quart Dutch oven, melt butter over medium heat. Add celery, carrot, onion and garlic; cook, stirring frequently, until crisp-tender. Stir in water and bouillon cubes. Heat to boiling. Reduce heat to low; stir in tortellini. Cover; simmer about 20 minutes, stirring occasionally, until tortellini are tender. Stir in parsley, nutmeg and pepper. Sprinkle with individual servings with cheese if desired.
