GOLDEN TORTELLINI SOUP

Golden Tortellini Soup image

Here is a Tortellini Soup that uses a clear and golden broth, rather than a tomato soup base. The nutmeg adds an amazing scent and flavour, and the soup tastes great the next day. I've adapted the original recipe, found in "Betty Crocker's Italian Cooking", for a vegetarian version.

Provided by Lumberjackie

Categories Clear Soup

Time 55m

Yield 6 serving(s)

Number Of Ingredients 12

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Ingredients

2 garlic cloves, finely chopped
2 medium celery ribs, chopped
1 small onion, chopped
1 medium carrot, chopped
3 tablespoons butter
8 cups vegetarian chicken broth
4 cups water
2 (10 ounce) packages dried cheese-filled tortellini (I often use fresh tortellini and adjust the cooking time accordingly)
2 tablespoons chopped fresh parsley
1/2 teaspoon pepper
1 teaspoon freshly grated nutmeg
freshly grated parmesan cheese

Steps:

Cover and cook the garlic, celery, onion, and carrot in butter in a large pot over medium-low heat for 10 minutes.
Stir in the broth and water. Heat to boiling, and reduce the heat.
Stir in the tortellini. Cover and simmer for 20 minutes or until the tortellini is tender, stirring occasionally.
Stir in the parsley, pepper, and nutmeg. Cover and cook for 10 minutes.
Top each serving with cheese.

Nutrition Facts : Calories 356.4, Fat 12.8, SaturatedFat 7.2, Cholesterol 55, Sodium 388.2, Carbohydrate 47.7, Fiber 2.6, Sugar 2.2, Protein 13.3

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