A bag of fresh tortellini is a standard weekday rescue dish. But instead of cooking it in water, try cooking it directly in a simple tomato broth or soup. It gives the pasta a lot more flavour and saves on dishes. Our kids love it like this so hopefully yours will too.
- olive oil 2 tbsp
- onion 1, peeled and finely chopped
- garlic cloves 2, peeled and finely chopped
- tomato puree (paste) 2 tbsp
- paprika 1 tsp
- carrots 2 (150 g/5 oz), tops removed and peeled
- celery stalks 2 (100 g/3 ½ oz), trimmed and rinsed
- tin chopped tomatoes 400 g (14 oz)
- good-quality vegetable stock 1 litre (34 fl oz/4 cups)
- packet good-quality fresh tortellini of choice1 handful of basil, leaves only 250 g (9 oz)
- basil, leaves only 1 handful
- sea salt and freshly ground black pepper
- grated parmesan
- microgreens or sprouts
- extra virgin olive oil
Adult upgrade: If you’re not a fan of tortellini, serve the soup over cooked quinoa and kale instead, or over chickpeas (garbanzos) and burrata/mozzarella.
A helping hand: Let the little ones help by peeling the carrots and chopping the celery into bite-size pieces with a kid-friendly knife. They can be in charge of stirring the broth and finishing the dish with a grating of Parmesan.