Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Stephen Ceideburg
1 Clove garlic, finely chopped
1 sm Onion, chopped
1 Rib celery, chopped
1 md Carrot, chopped
2 tb Butter
6 c Water
4 ts Chicken bouillon granules
10 oz Dried cheese-filled
-tortellini
1 tb Chopped fresh parsley
1/4 ts Pepper
1/2 ts 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

Browse by categories