---------- Recipe via Meal-Master (tm) v8.02
  Categories: Soups, Diabetic
       Yield: 5 servings
            Stephen Ceideburg
       1    Clove garlic, finely chopped
       1 sm Onion, chopped
       1    Rib celery, chopped
       1 md Carrot, chopped
       2 tb Butter
       6 c  Water
       4 ts Chicken bouillon granules
      10 oz Dried cheese-filled
       1 tb Chopped fresh parsley
     1/4 ts Pepper
     1/2 ts Ground nutmeg
            Freshly grated Parmesan
   In 4-quart Dutch oven over medium-low heat, cover and
   cook garlic, onion, celery and carrot in margarine for
   10 minutes, stirring frequently. Stir in water and
   bouillon granules. Heat to boiling; red heat. Stir in
   tortellini. Cover and simmer 20 minutes, stirring
   occasionally, until tortellini are tender.
   Stir in parsley, pepper and nutmeg.
   Cover and cook 10 minutes. Top each serving with
   Per serving: 327 calories (19 percent from protein, 56
   percent from carbohydrate, 25 percent from fat), 16
   grams protein, 46 grams carbohydrate, 9 grams fat, 50
   milligrams cholesterol, 1,223 milligrams sodium.
   Exchanges: 1/2 vegetable, 3 bread, 1 meat, 1 fat.
   From “Soup, Stew and Chili” by Betty Crocker.
   From the Oregonian’s FOODday, 1/5/93.
   Posted by Stephen Ceideburg