A Family's Favourite

In many households this family favourite is called "belly button soup". No bellies were harmed in the making! The tortellini are similar in shape to a belly button and kids get a kick out of it. Packed with vegetables, this makes for a hearty warm dinner.

1. lb (500 g) fresh beef or cheese tortellini
1 tbsp (15 mL) extra virgin olive oil
1 small onion, diced
2 cloves garlic, minced
2 carrots, chopped
1 stalk celery, sliced
1 red pepper, diced
8 cups (2L) organic chicken broth
2 tbsp (25 mL) chopped fresh Italian parsley
1 cup (250 mL) frozen peas
1/4 cup (50 mL) basil pesto

1. In large pot of boiling water, cook tortellini for 8 minutes or until they float to the top and are tender but firm (al dente). Drain and set aside.

2. Meanwhile, in soup pot heat oil over medium heat and cook onion, carrots, celery and pepper for 8 minutes or until softened. Add stock and parsley; bring to boil. Stir in tortellini and peas; reduce heat and simmer for 5 minutes.

3. Ladle into soup bowls and top with pesto

Nutrional Facts:

Makes 6 to 8 servings:
calories: 300
protein: 15 g
fat: 11 g
carbohydrate: 34 g
fibre: 4 g
good source of: Vitamin C, Calcium, Iron, Fibre