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Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 77 % Daily Value *
- Total Fat: 4 g 6.71%
- Saturated Fat: 3 g 13.18%
- Trans Fat: 0 g %
- Cholesterol: 12 mg 4.05%
- Sodium: 140 mg 5.82%
- Calcium: 45 mg 4.53%
- Potassium: 279 mg 7.98%
- Magnesium: 0 mg 0%
- Iron: 0 mg 1.8%
- Zinc: 0 mg 0%
- Total Carbohydrate: 8 g %
- Dietary Fiber: 2 g 8.45%
- Sugar: 3 g
- Protein: 2 g
- Alcohol: 0 g
- Omega 3 Fatty Acid: 0 g
- Omega 6 Fatty Acid: 0 g
- Vitamin A 149.6%
- Vitamin C 7.56%
- Vitamin D 0%
- * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Diabetes Exchanges- Exchange - Fat1
- Exchange - Fruit0
- Exchange - NonFat Milk0
- Exchange - Other Carbs0
- Exchange - Starch0
- Exchange - Vegetables1
- Exchange - Lean Meat0
- Exchange - Alcohol0
MyPlate Info- MyPlate - Grain Total0 oz-eq
- MyPlate - Vegetable Total1 c
- MyPlate - Fruit0 c
- MyPlate - Dairy0 c
- MyPlate - Protein Total0 oz-eq
Ingredients
2 tablespoons butter
2 carrots, thinly sliced
3 celery ribs, thinly sliced
½ large onion, thinly sliced
3 garlic cloves, minced
2 (32-ounce) containers chicken stock (or broth)
1 (19-ounce) package frozen cheese tortellini
Instructions
Heat a large dutch oven or stock pot over medium heat. Melt the butter and add the carrots, celery and onions. Cook for 10 minutes, stirring frequently. Add the garlic and cook for 1 minute. Add the stock and bring to a rolling boil. Boil for about 10 minutes then add the tortellini. Cook for about 5 minutes or until the tortellini is cooked through - most of the time thy start rising to the top when they are done. Enjoy!