Ingredient:
3 tbsp butter or margarine
2 garlic cloves, finely chopped
2 medium celery stalks, chopped (1 cup)
1 medium carrot, chopped (1/2 cup)
1 small onion, chopped (1/4 cup)
2 cartons (32 oz each) Progresso™ chicken broth (8 cups)
4 cups water
2 packages (9 oz each) dried cheese-filled tortellini
2 tbsp chopped fresh parsley
1/2 tsp pepper
1 tsp freshly grated whole nutmeg
Freshly grated Parmesan cheese
Method:
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.
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.
3 tbsp butter or margarine
2 garlic cloves, finely chopped
2 medium celery stalks, chopped (1 cup)
1 medium carrot, chopped (1/2 cup)
1 small onion, chopped (1/4 cup)
2 cartons (32 oz each) Progresso™ chicken broth (8 cups)
4 cups water
2 packages (9 oz each) dried cheese-filled tortellini
2 tbsp chopped fresh parsley
1/2 tsp pepper
1 tsp freshly grated whole nutmeg
Freshly grated Parmesan cheese
Method:
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.
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.
