30 Minute Veggie Tortellini Soup

Cheesy pasta and brightly colored veggies unite to form this delicious soup. This recipe comes from our friends at Produce for Kids and appears in the Kids Cook Monday Family Dinner Date Cookbook.

Cooking Tip of the Week: Either fresh or frozen corn, carrots and green beans will work in this recipe, but onions and celery don’t freeze well because of their high water content, so it’s better to stick with fresh versions.

Food for Thought: Escarole is a leafy green in the chicory family, which also includes endive, radicchio and frisée. It holds up great in soups and is less bitter than its cousins, making it a great option for kids. None to be found? Spinach works well in this recipe, too.

Family Dinner Conversation Starter: What are your favorite and least favorite veggies? Do you think you could ever start to like one that isn’t your fave?

Serves 4

Ingredients:

• 1 tablespoon olive oil
• 2 ribs celery, chopped
• 1 sweet onion, chopped
• 2 cups coin cut carrots
• 2 (48 oz.) cans low sodium vegetable broth
• 1 (14.5 oz.) can low sodium diced tomatoes
• 1 head escarole, roughly chopped
• 2 cups green beans
• 1 cup frozen sweet corn
• 1 package dry tortellini (about 7 oz.)
• 1/4 cup grated Parmesan or dairy-free cheese
• 1 clove garlic, finely chopped

Directions:

Together:  Prep ingredients.

Adult:  Heat oil in large pot over medium heat.

Together:  Add garlic, celery, onion, carrots and cook 5-10 minutes, until tender.

Adult:  Increase heat to high; add broth, tomatoes, escarole, green beans and corn. Bring to a simmer and add tortellini. Reduce heat and simmer 9-10 minutes, or until tortellini is cooked.

Kid: Top with 1 tbsp. of cheese.