Tortellini Soup

Wes and I had absolutely some of the yummiest soup last night. It's called Tortellini soup- it's filling but not as heavy as say tortellini with marinara sauce. And! It's lowfat! (yessss!) Here's the recipe:

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
2 1/2 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

1. In 4-quart Dutch oven, melt butter over medium heat. Add celery, carrot, onion and garlic; cook, stirring frequently, until crisp-tender.

2. 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.

3. Stir in parsley, nutmeg and pepper. Sprinkle individual servings with cheese if desired.


I promise you, if you are in the mood for soup this will hit the spot. Only takes 30-40 min. total for prep and cook time. Let me know if you try it!

Love,
Katie