Ingredients
- 2 tablespoons butter
- 2 cloves garlic, finely chopped
- 2 medium stalks celery, chopped (1 cup)
- 1 medium carrot, chopped (½ cup)
- 1 small onion, chopped (⅓ cup)
- 2 cartons (32 oz each) chicken broth (8 cups)
- 4 cups water
- 2 packages (7 oz each) dried cheese-filled tortellini
- 2 tablespoons chopped fresh parsley
- ½ teaspoon pepper
- 1 teaspoon freshly grated whole nutmeg
- Grated Parmesan cheese
How to Make It
- Melt butter in 6-quart Dutch oven or saucepan over medium-low heat. Cook garlic, celery, carrot and onion in butter, covered, 10 minutes, stirring occasionally.
- Stir in broth and water. Heat to boiling; reduce heat. Stir in tortellini. Cover and simmer about 20 minutes, stirring occasionally, until tortellini are tender.
- Stir in parsley, pepper and nutmeg. Cover and simmer 10 minutes. Top each serving with cheese.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 210 kcal Calories from Fat: 81 kcal |
|
% Daily Value*
|
| Total Fat 9 g 26% |
Saturated Fat 3.5 g 18% |
Trans Fat 0.0 g |
Cholesterol 40 mg 13% |
Sodium 103 mg 2% |
carbohydrates 27 g 21% |
Dietary Fiber 2 g 5% |
Protein 6 g 12% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |
