Total Time
Prep 10 mins
Cook 45 mins

Here is a Tortellini Soup that uses a clear and golden broth, rather than a tomato soup base. The nutmeg adds an amazing scent and flavour, and the soup tastes great the next day. I've adapted the original recipe, found in "Betty Crocker's Italian Cooking", for a vegetarian version.

Ingredients Nutrition


  1. Cover and cook the garlic, celery, onion, and carrot in butter in a large pot over medium-low heat for 10 minutes.
  2. Stir in the broth and water. Heat to boiling, and reduce the heat.
  3. Stir in the tortellini. Cover and simmer for 20 minutes or until the tortellini is tender, stirring occasionally.
  4. Stir in the parsley, pepper, and nutmeg. Cover and cook for 10 minutes.
  5. Top each serving with cheese.


Most Helpful

This was a very nice and filling soup. I did add some sausage and omitted the nutmeg, but otherwise followed the recipe.

iris5555 May 12, 2008

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