KID-FRIENDLY TOMATO TORTELLINI SOUP WITH HIDDEN VEGGIES
Calling all little chefs and big soup fans! Get ready to stir up smiles with this easy and delicious Tomato Tortellini Soup. We’re taking classic comfort food to a whole new level with fun ingredients and sneaky hidden veggies. And get this – all without sacrificing on big flavor.
This recipe is perfect for getting kids excited about eating their veggies. This soup is not only flavorful, but it also contains hidden vegetables that they won’t even notice. It’s a win-win for parents and children alike! The combination of tender tortellini, rich tomato broth, and veggies creates a meal that is both comforting and nutritious.
The best part is that it is incredibly easy to make. Simply sauté some onions and garlic, then add in diced tomatoes, vegetable broth, and your choice of hidden veggies. Let everything simmer until the flavors meld together and the tortellini is cooked to perfection.
In my household, it’s a big ‘no-no’ to combine this many vegetables in one bowl. Therefore, creating a smooth consistency is key! Blend in the food processor to create that “hidden” effect and showcase the soft, cheesy floating nuggets: mini cheese tortellini.
Serve with a sprinkle of Parmesan cheese, a dollop of yogurt or sour cream and a side of crusty bread for dipping. Your little chefs will be begging for seconds of this tasty and nutritious bowl of goodness!
It’s a meal that appeals to kids and adults, making it a perfect choice for family dinners or even lunchtime.
So grab your aprons, put on your chef hats, and let’s make a pot of magic that even picky eaters will gobble up!
Kid-Friendly Tomato Tortellini Soup
Equipment
- Dutch oven
- Food Processor
Ingredients
- 1 tablespoon olive oil
- 1/2 onion diced
- 1 clove garlic minced
- 1 28-ounce can crushed tomatoes
- 2.5 cups chicken or vegetable broth
- 1/2 cup frozen corn
- 1 cup chopped baby spinach
- 1 cup sliced carrots frozen or fresh
- 1 12-ounce package cheese tortellini (mini or regular)
- 1/4 cup grated Parmesan cheese plus extra for serving
- 1/4 cup chopped fresh basil optional
- Salt and freshly ground black pepper to taste
Instructions
Sauté the veggies:
- Heat olive oil in a large pot over medium heat. Add the onion and carrots, and cook until softened, about 5 minutes. Stir in the garlic and cook for another minute until fragrant.
Build the base & sneak in the greens:
- Add the crushed tomatoes, broth and corn. Bring to a simmer and let cook for 10 minutes, allowing the flavors to meld. Stir in the spinach and let it wilt into the soup.
Give it a whirl:
- Pour it into the food processor and blend until smooth.
Tortellini time!
- Pour back into the same pot and add the uncooked tortellini. Cook according to package instructions, usually around 5-7 minutes.
Season and serve:
- Stir in the Parmesan cheese and salt and pepper to taste. Ladle the hot soup into bowls and top with basil (if using) and extra Parmesan cheese for a cheesy finale!
Notes
- Let your little sous chefs help! They can stir the ingredients, sprinkle cheese, and choose their favorite toppings.
- Make it chunky! Leave some diced tomatoes slightly uncrushed for a fun textural element.
- Get creative with toppings! Offer grated carrots, chopped cucumbers, or croutons for added crunch and customization.
- Serve with fun shapes! Use alphabet or animal-shaped pasta instead of regular tortellini for a playful touch.
