Tortellini Soup

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Prep Time 15 MIN
Total Time 60 MIN

Nutrition Information
Serving Size: 1 Serving Calories250 ( Calories from Fat70), % Daily Value Total Fat8g8% (Saturated Fat5g,5% Trans Fat0g0% ), Cholesterol45mg45%; Sodium1180mg1180%; Total Carbohydrate33g33% (Dietary Fiber1g1% Sugars3g3% ), Protein11g11% ; % Daily Value*: Vitamin A25%; Vitamin C2%; Calcium10%; Iron6%; Exchanges:2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat; Carbohydrate Choices:2 *Percent Daily Values are based on a 2,000 calorie diet.

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Ingredients

  • 3 tablespoons butter or margarine
  • 2 garlic cloves, finely chopped
  • 2 medium celery stalks, chopped (1 cup)
  • 1 medium carrot, chopped (1/2 cup)
  • 1 small onion, chopped (1/4 cup)
  • 2 cartons (32 oz each) Progresso™ chicken broth (8 cups)
  • 4 cups water
  • 2 packages (9 oz each) dried cheese-filled tortellini
  • 2 tablespoons chopped fresh parsley
  • 1/2 teaspoon pepper
  • 1 teaspoon freshly grated whole nutmeg
  • Freshly grated Parmesan cheese
  • Side: Red Lobster biscuits

Preparation

Step 1

Melt butter in 6-quart Dutch oven over medium-low heat. Cover and cook garlic, celery, carrot and onion in butter 10 minutes, stirring occasionally.

Stir in broth and water. Heat to boiling; reduce heat. Stir in tortellini. Cover and simmer about 20 minutes, stirring occasionally, until tortellini are tender.

Stir in parsley, pepper and nutmeg. Cover and simmer 10 minutes. Top each serving with cheese.

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