Photo courtesy of TheKidsCookMonday.org
Little chefs will have fun rolling basil into little wraps before the fresh herb is cut into tiny strips (chiffonade). Tomatoes, garlic and broth come together to form a delectable base for the cheese tortellini and spinach in this simple soup supper. This recipe comes to us from Andrea of Andrea’s Recipes
and the great folks at The Kids Cook Monday
This recipe is suitable for little cooks between the of ages 8-11.
ingredients: Add all to shopping list
2 Tbsp olive oil
6-8 cloves garlic, chopped
1 quart low sodium chicken or vegetable broth
1 2 inch rind Grana Padano or Parmesan cheese
6 oz fresh or frozen cheese tortellini
1 (14 oz) can diced tomatoes, with their liquid
10 oz fresh spinach, washed and stemmed & coarsely chopped
1 (10 oz) package frozen spinach, thawed
8-10 leaves basil, cut into chiffonade (roll leaves together and cut into tiny strips)
Grana Padano or Parmesan cheese, grated for garnish
At a glance:
Adult: Place the olive oil in a large pot over medium-high heat. Sauté the chopped garlic for 2-3 minutes, or until the garlic begins to become fragrant.
Together: Add the chicken broth and cheese rind to the pot and bring to a boil. Add the tortellini and bring back to a slow boil. If you’re using fresh tortellini cook for about 3 minutes, or until the tortellini is about halfway cooked. If you’re using frozen tortellini, cook for about 5 minutes.
Together: Add the tomatoes and liquid, reduce heat to low and simmer for about 10 minutes, or until the pasta is cooked through.
Kid: Add the chopped spinach and basil and cook for about 2 minutes, or until the spinach wilts.
Adult: Ladle the soup into 3 soup bowls.
Kid: Sprinkle the grated cheese on top and enjoy.
Serves 3. Per serving: 335 calories, 39g carbs, 15g protein, 15g fat, 27mg cholesterol, 485mg sodium, 6g fiber, 5g sugar.