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SERVES:
4

INGREDIENTS:

• 1/2 cup diced onion


• 1 large clove garlic, minced


• Olive oil for sauteing veggies


• 2 ears fresh corn, kernels removed


• 1 cup canned, diced tomatoes


• 4 cups chicken or vegetable broth


• 1 9-ounce package cheese tortellini


• Store bought basil pesto for garnish (optional)


• Grated parmesan cheese for garnish (optional)

PROCEDURE:

Use a deep, heavy bottomed pot with good splash of olive oil to saute about 1/2 cup diced onion and a large minced clove of garlic until they soften up a bit.

Next, add the corn from 2 ears of fresh corn and let that cook along for a couple of minutes and then add half of a 15-ounce can of diced tomatoes and 4 cups of chicken or vegetable stock and bring it up to a simmer.

After the broth has been simmering along for a few minutes, add 1 9-ounce package of cheese tortellini, let those float back up to the surface and cook along for 3-4 minutes and it is time to eat.

Ladle it into individual bowls and add an optional dollop of basil pesto and finish with a sprinkling of grated parmesan cheese.

HINTS:

Only you know what vegetables your kids like to eat so feel free to use this same technique to substitute different vegetables.
Substitute frozen corn or mixed frozen vegetables instead of the fresh corn.
Dried or frozen tortellini will take longer to cook than fresh tortellini so follow instructions.
In Italy, this preparation with tortellini in broth would be called "tortellini en brodo".