Winter-warming Tortellini Soup Recipe
Yield: 5 ServingsRecipe by luhu.jp
Ingredients:
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 ounce: Dried cheese-filled tortellini,
1 tbsp: Chopped fresh parsley,
1/4 tsp: Pepper,
1/2 tsp: Ground nutmeg,
Freshly grated Parmesan cheese,
Directions:
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 Oregonians FOODday, 1/5/93.
Posted by Stephen Ceideburg
Source from luhu.jp
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 Oregonians FOODday, 1/5/93.
Posted by Stephen Ceideburg
Source from luhu.jp