Tortellini Soup
The 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
2 1/2 cups dried cheese filled tortellini
1 tablespoon chopped fresh parsley
1/2 teaspoon ground nutmeg
1/4 teaspoon pepper
Freshly grated Parmesan cheese, if desired
The Rules:
1. In a 4-quart dutch oven, melt butter over medium heat. Add celery, carrot, onion and garlic; cook, stirring frequently, until crisp-tender.
2. 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.
3. Stir in parsley, nutmeg and pepper. Sprinkle individual servings with cheese if desired.
The Dish:
Makes 5 servings. 280 calories per serving, 10 g total fat, 11 g protein.
Recipe from Betty Crocker Easy Everyday Vegetarian. Sorry folks, I don't get much credit for this one.
