Tortellini Soup

 

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

• 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.