Tortellini Soup

Ingredients:
2 cloves garlic, finely chopped
2 medium stalks celery, chopped
1 small onion, chopped
1 medium carrot, chopped
3 tbsp butter
8 cups chicken broth
4 cups water
2 pkg (10-0z) dried cheese-filled tortellini
2 tbsp chopped fresh parsley (i forgot the parsley)
1/2 tbsp pepper
1 tsp freshly grated nutmeg
freshly grated parmesan cheese

Directions:

1. Cover, and cook garlic, celery, onion and carrot in butter in 6-quart Dutch oven over medium-low heat for 10 minutes.
2. Stir in chicken broth and water. Heat to boiling; reduce heat. Stir in tortellini; cover and simmer for 20 minutes, stirring occasionally or until tortellini are tender.
3. Stir in parsley, pepper and nutmeg. Cover and cook for 10 more minutes. Top each serving with cheese.

*Notes:
Our Tortellini Soup was more tortellini than soup. I did some bad math (English Major!) and only got 6 cups of chicken broth instead of 8. Oh, and our grocery store doesn’t sell tortellini in packages of 10 ounces, they sell it in packages of 8 ounces so we had to buy 3…and when i thought about it i was like “why not add an extra 1/2 cup of tortellini (the extra 4 oz)? What could it hurt?” so i did and when i went to “stir occasionally” i thought the tortellini was going to attack me. Who knew it got so big? My advice? 1. Read the recipe sheet multiple times before you go shopping, 2. Know the correct conversions from cups to ounces, and 3. Follow the recipe.Haha, other than that, this is some pretty good soup. **You might want dessert to be vanilla ice cream…just saying** Happy Cooking!