Tortellini Soup

By Katecooks

Serving Size: 1 Serving Calories250 ( Calories from Fat70), Total Fat8g (Saturated Fat5g, Trans Fat0g ), Cholesterol45mg Sodium1180mg Total Carbohydrate33g (Dietary Fiber1g Sugars3g ), Protein11g ; % 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.

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

Details

Preparation time 15mins
Cooking time 60mins
Adapted from bettycrocker.com

Preparation

Step 1

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.

2. 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.

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