Sunday night cheese tortellini and vegetable soup

Why this recipe is great for families

This easy soup is a hit with kids and grown-ups. It’s full of hearty veggies and beans, but the cheesy tortellinis are the real stars. Your little ones might not even notice all the healthy stuff. You can make it ahead for busy nights, and the leftovers are just as tasty the next day.

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While prep is a breeze, the cooking time is a bit long for a rushed evening. It’s a great recipe to test out on a Sunday night when things are more relaxed.

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The recipe can be eaten as a side or a main dish. It pairs well with fresh crusty bread or a side salad.

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I love adding a tablespoon of pesto to each serving of the soup, but some kids don’t like pesto so we left it as optional.  

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Instructions

• Create the soup base
  
  • Heat soup pot over medium heat
  • Add bacon and cook for 4-5 minutes.
  • Add carrots and onion, and cook for 5 minutes
  • Add garlic and oregano, and cook for 1 minute
  • Add chicken broth, V8, and beans. Mix well. Bring to a simmer and cook for 10 minutes.

• Finishing touches
  
  • Gently stir in the tortellini, followed by the zucchini. Simmer for 5 minutes.
  • Serve 
  • Top with pesto if you like Why this recipe is great for families