Tortellini Soup

We have a problem in our house where I love soup and could eat it every day of the week.  Brett unfortunately does not care for soup, so it's always a challenge to come up with soup recipes that he will actually enjoy.  Lucky for us, this is one of them:

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.