Tomatoes

From the "Kids' Corner" - Tomato Tortellini Soup

Posted by Carole Koch

Thanks to Illinois Benedictine University Dietetic Intern Claire Monty for sharing this recipe. Claire says: “This is a simple recipe, great for summer or winter. Kids will love this new look at an old pasta favorite.”

6 ounces vegetable broth
3 large tomatoes, chopped
1 9-ounce package tortellini
Chopped fresh basil
Grated Parmesan cheese

Bring vegetable broth to a boil. Chop tomatoes and add them to the broth. Bring to a boil, and simmer for 10 to 15 minutes. Cook the tortellini in a separate pot to al dente, according to package instructions. When the tortellini are ready, spoon them into bowls and pour the broth over them. Sprinkle with fresh chopped basil and Parmesan cheese.

Serves 6 to 8.

Adapted from “Moosewood Restaurant Cooks at Home.”

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