Jump to Recipe Print Recipe

Tortellini Soup

Portions:5 servings
Share on Facebook Print Recipe

Equipment

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
  • 21 ⁄2 cups dried cheese-filled tortellini 10 oz
  • 1 tablespoon chopped fresh parsley
  • 1 ⁄2 teaspoon ground nutmeg
  • 1 ⁄4 teaspoon pepper
  • Freshly grated Parmesan cheese if desired

Instructions

  • In 4-quart Dutch oven, melt butter over medium heat.
  • Add celery, carrot, onion and garlic; cook, stirring frequently, until crisp-tender.
  • 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.
  • Stir in parsley, nutmeg and pepper.
  • Sprinkle individual servings with cheese.

Notes / Tips / Wine Advice:

Next to the ever-popular chicken and beef bouillon cubes, you will now find vegetable bouillon cubes. These cubes are a convenient way to add great flavor in a flash! They’re also a must for people who don’t want to use any animal products.

Nutritional Information

Calories: 280 kcal
————————————————————————————————–
Course Soup
clue Easy
Diets Low Fat / Vegetarian