| 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 |
Serve with...
Herbed Italian Bread
Total Time:
25 min
| 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. |
|
| For a pretty color contrast, try using half spinach and half plain tortellini. |
Nutrition Information:
250 ( 70); 8g ( 5g, 0g); 45mg; 1180mg; 33g ( 1g, 3g); 11g 25%; 2%; 10%; 6% 2 ; 0 ; 0 ; 1/2 ; 1 2