Winter-Warming Tortellini Soup Recipe
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Winter-Warming Tortellini Soup
Stephen Ceideburg
1 Clove garlic, finely chopped
1 small Onion, chopped
1 Rib celery, chopped
1 medium Carrot, chopped
2 tbsp Butter
6 cup Water
4 tsp Chicken bouillon granules
10 oz Dried cheese-filled
-tortellini
1 tbsp Chopped fresh parsley
1/4 tsp Pepper
1/2 tsp Ground nutmeg
Freshly grated Parmesan
-cheese
In 4-quart Dutch oven over medium-low heat, cover and cook garlic,
onion, celery and carrot in margarine for 10 minutes, stirring
frequently. Stir in water and bouillon granules. Heat to boiling; red
heat. Stir in tortellini. Cover and simmer 20 minutes, stirring
occasionally, until tortellini are tender.
Stir in parsley, pepper and nutmeg.
Cover and cook 10 minutes. Top each serving with cheese.
Per serving: 327 calories (19 percent from protein, 56 percent from
carbohydrate, 25 percent from fat), 16 grams protein, 46 grams
carbohydrate, 9 grams fat, 50 milligrams cholesterol, 1,223 milligrams
sodium.
Exchanges: 1/2 vegetable, 3 bread, 1 meat, 1 fat.
From "Soup, Stew and Chili" by Betty Crocker.
From the Oregonian's FOODday, 1/5/93.
Posted by Stephen Ceideburg |
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