Prep time: 8 minutes Cook time: 12 minutes Serves: serves 4 8-ounce package frozen cheese tortellini
Two 14-ounce cans reduced-sodium chicken broth
Small bunch watercress, large stems discarded, cut crosswise into thirds (about one cup), or 1/2 cup finely sliced fresh spinach leaves
2 scallions, trimmed, and finely chopped
4 tablespoons freshly grated parmesan cheese
Older kids can chop the scallions; younger ones can sprinkle the parmesan cheese over the soup.
1. Cook tortellini according to package directions. Meanwhile, in a 3-quart saucepan, bring broth to a boil over high heat.
2. Add tortellini, watercress, and scallions to broth; simmer over medium-high heat for 2 minutes. Serve garnished with parmesan cheese. per serving ( 1/4 recipe): 226 calories, 14 g protein, 7 g fat (3.5 saturated), 27 g carbohydrate, 2 g fiber, 595 mg sodium, 40 mg cholesterol, 1.7 mg iron, 174 mg calcium.