Cheese-Filled Tortellini Soup via: Better Crocker: The 300 Calorie Cookbook |
- 2 tablespoons butter or margarine
- 1/4 cup chopped celery
- 1/4 cup chopped carrot
- 1/4 cup chopped onion
- 1 clove garlic, finely chopped (she used 1 heaping teaspoon of jarred garlic)
- 6 cups water (she used 3 cups home-made chicken stock and 3 cups of water)
- 2 extra-large vegetarian vegetable bouillon cubes (I contend that no such thing exists. The Wife used 2 regular sized chicken bouillon cubes)
- 2-1/2 cups dried cheese-filled tortellini (The Wife was subbing like a champ. She used a 1 lb. bag of frozen cheese tortellini)
- 1 tablespoon chopped fresh parsley (not happening. 1 teaspoon of dried parsley was used)
- 1/2 teaspoon ground nutmeg (after an unfortunate incident following somebody's recipe that used WAY too much nutmeg, she erred on the side of caution and just omitted it)
- 1/4 teaspoon pepper (she just used black pepper to taste)
- Added: 1/8 teaspoon garlic pepper
- Added: 1/4 teaspoon dried basil
- Freshly grated Parmesan cheese, if desired (CHEESE IS NEVER OPTIONAL)
Directions
- In a 4-quart Dutch oven, melt butter over medium heat. Add celery, carrot, onion and garlic. Cook, stirring frequently, until crisp-tender.
- 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.
- Stir in whatever herbs and spices you're using. Sprinkle individual servings with cheese.
Good times! |
No comments:
Post a Comment