Tortellini Soup
Equipment
- 4-quart Dutch oven
Ingredients
- 2 tablespoons butter or margarine
- 1 medium stalk celery chopped (1⁄2 cup)
- 1 medium carrot chopped (1⁄2 cup)
- 1 small onion chopped (1⁄4 cup)
- 1 clove garlic finely chopped
- 6 cups water
- 2 extra-large vegetarian vegetable bouillon cubes
- 21 ⁄2 cups dried cheese-filled tortellini 10 oz
- 1 tablespoon chopped fresh parsley
- 1 ⁄2 teaspoon ground nutmeg
- 1 ⁄4 teaspoon pepper
- Freshly grated Parmesan cheese if desired
Instructions
- 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 individual servings with cheese.
Notes & Wine Advice
Next to the ever-popular chicken and beef bouillon cubes, you will now find vegetable bouillon cubes. These cubes are a convenient way to add great flavor in a flash! They’re also a must for people who don’t want to use any animal products.
Nutrition values
Calories: 280 kcal