Tortellini Soup

Those fun-filled noodles take center stage in this flavorful soup. The taste will remind you of chicken noodle with a cheese twist. MORE + LESS -

tablespoons butter or margarine

garlic cloves, finely chopped

medium celery stalks, chopped (1 cup)

medium carrot, chopped (1/2 cup)

small onion, chopped (1/4 cup)

cartons (32 oz each) Progresso™ chicken broth (8 cups)

cups water

packages (9 oz each) dried cheese-filled tortellini

tablespoons chopped fresh parsley

1/2

teaspoon pepper

teaspoon freshly grated whole nutmeg

Freshly grated Parmesan cheese

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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.