Tortellini Soup

  • Minutes Prep Time
  • Minutes Total
  • 5 Recipe Yield
  • In 4-quart Dutch oven, melt butter over medium heat. Add garlic, celery, carrot and onion. Cook 5 to 7 minutes, stirring occasionally, until tender.
  • Stir in broth. Heat to boiling; reduce heat to medium-low. Stir in tortellini; cook 7 to 9 minutes, stirring occasionally, until tortellini are tender.
  • Stir in parsley and pepper. Top each serving with cheese.
  • Serve this soup with a crusty French baguette
    High quality, fresh grated Parmesan cheese adds more flavor

INGREDIENTS

  • 3 tablespoons butter or margarine
  • 2 cloves garlic, finely chopped
  • 1 cup chopped celery
  • 1/2 cup chopped carrot
  • 1/4 cup chopped onion (1 small)
  • 1 carton (32 oz) Progresso™ Tuscany chicken broth (4 cups)
  • 1 package (9 oz) refrigerated three-cheese tortellini
  • 2 tablespoons chopped fresh parsley
  • 1/2 teaspoon pepper
  • Freshly grated Parmesan cheese

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