Winter-warming tortellini soup

5 servings

Ingredients

Quantity Ingredient
Stephen Ceideburg
1 Clove garlic, finely chopped
1 small Onion, chopped
1 Rib celery, chopped
1 medium Carrot, chopped
2 tablespoons Butter
6 cups Water
4 teaspoons Chicken bouillon granules
10 ounces Dried cheese-filled tortellini
1 tablespoon Chopped fresh parsley
¼ teaspoon Pepper
½ teaspoon Ground nutmeg
Freshly grated Parmesan cheese

Directions

In 4-quart Dutch oven over medium-low heat, cover and cook garlic, onion, celery and carrot in margarine for 10 minutes, stirring frequently. Stir in water and bouillon granules. Heat to boiling; red heat. Stir in tortellini. Cover and simmer 20 minutes, stirring occasionally, until tortellini are tender.

Stir in parsley, pepper and nutmeg.

Cover and cook 10 minutes. Top each serving with cheese.

Per serving: 327 calories (19 percent from protein, 56 percent from carbohydrate, 25 percent from fat), 16 grams protein, 46 grams carbohydrate, 9 grams fat, 50 milligrams cholesterol, 1,223 milligrams sodium.

Exchanges: ½ vegetable, 3 bread, 1 meat, 1 fat.

From "Soup, Stew and Chili" by Betty Crocker.

From the Oregonian's FOODday, ⅕/93.

Posted by Stephen Ceideburg

Submitted By LAWRENCE KELLIE On 01-04-95

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