Tortellini Soup

Do you love soup but can’t stand another day of your mom’s homemade chicken soup? Well this recipe is just for you

Prep: 15 min total: 60 min

Ingredients

• 3 tablespoons butter (you may substitute olive oil)

• 2 garlic cloves, pressed or finally chopped

• 2 medium celery stalks, chopped (1 cup)

• 1 medium (3 small) carrot, chopped (1/2 cup)

• 1 small onion, chopped (1/4 cup)

• 2 cartons (32 oz each) chicken broth (8 cups)

• 4 cups water

• 1 package (9 oz ) dried cheese-filled tortellini

• 2 tablespoons chopped fresh parsley

• ½ teaspoon pepper

• 1 teaspoon nutmeg

• salt to taste

• 1/8th of crushed up final

• 2 teaspoons of lemon juice

• ½ tablespoon Italian spice

• 1 teaspoon garlic powder

• Freshly grated Parmesan cheese (for garnish)

Directions

1. Melt butter in 6-quart Dutch oven over medium-low heat. Cover and cook garlic, celery, carrot and onion in butter 10 minutes, stirring occasionally.

2. Stir in broth and water. Add lemon juice and spices. Heat to boiling; reduce heat.

3. Stir in tortellini. Cover and simmer about 20 minutes, stirring occasionally, until tortellini are tender.

4. Stir in parsley, pepper Cover and simmer 10 minutes. Top each serving with cheese.