Kids love cheese tortellini – combine with staple vegetables and milk for a creamy, easy to prepare main meal soup. Serve with whole grain crackers.
- Prep: 5 min - 10 min
- Cooking: 20 min - 23 min
- 1 tbsp (15 mL) butter
- 1 onion diced
- 2 stalks celery halved lengthwise and sliced
- 2 carrots
- 1 bay leaf
- 2 cups (500 mL) low sodium vegetable broth
- 1 cup (250 mL) water
- 12 oz (350 g) refrigerated or frozen cheese tortellini
- 2 tbsp (30 mL) all-purpose flour
- 2 1/2 cups (625 mL) Milk
- 1 cup (250 mL) frozen peas
- Salt and pepper to taste
- 3 tbsp (45 mL) fresh basil chopped
- Grated Canadian Parmesan cheese optional
DID YOU KNOW?
When you see the Blue Cow Logo on a product, it means it's made with 100% Canadian quality milk that meets some of the highest standards in the world.
In a large pot, melt butter over medium-high heat. Add onion, celery, carrots and bay leaf; sauté for 5 min or until onions are softened. Stir in broth and water; cover and bring to a boil over high heat. Stir in tortellini. Reduce the heat to medium; cover and simmer for about 4 min or until tortellini starts to soften, stirring often.
Whisk flour into milk and add to pot, along with the peas. Increase heat to medium-high, cover and bring to a simmer. Reduce heat and simmer, covered, stirring often, for about 5 min or until soup is slightly thickened and vegetables and tortellini are tender. Remove and discard bay leaf; season to taste with salt and pepper. Stir in fresh basil. Ladle into bowls and sprinkle each serving with Canadian Parmesan cheese (if using).
Tip for Kids: Kids can help to measure the liquids in the recipe. Teach them to use a liquid measuring cup. Pour the liquid into the cup; then make sure they are at eye level with the measuring marks. The liquid should be right at the mark.
Cooking Tip: The soup will thicken upon standing. To reheat, simply stir in more milk as needed. Or, serve the thickened soup as a saucy side dish of pasta, sprinkled with freshly grated Canadian Parmesan cheese.
Tip for Adventurous. Add 8 oz (250 g) of cooked shrimp during the last 2 min of cooking and replace the basil with 1 tbsp (15 ml) of chopped fresh dill.
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Nutritional informationPer serving
Top 5 Nutrients
|Calcium:||18 % / 196 mg|
|Vitamin A:||23 %|
|Vitamin B12:||26 %|