Tortellini Soup

 

1

to 2 tablespoons olive or canola oil

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

1

vegetable bouillon cube

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, heat oil over medium heat. Add celery, carrot, onion and garlic; cook, stirring frequently, until crisp-tender.
• 2 Stir in water and bouillon cube. 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.