Isn’t it amazing how children will eat just about anything made with pasta? My daughter, Emily, would eat a bowlful of this soup every night if I let her. I have to admit that her preference comes in handy on those days when I am so tired that just the thought of cooking and grocery shopping makes me want to cry. This soup helps turn a meal of last resort into a real dinner.

Instructions:

12 cups water
1 pound cheese tortellini
2 teaspoons olive oil
8 cups chicken stock or broth
1 cup coarsely chopped cooked chicken
2 cups baby spinach
1/2 bunch chopped fresh basil leaves
1/4 cup freshly grated Parmesan cheese, plus additional, for garnish
Pinch of crushed red pepper flakes
Kosher salt and freshly ground black pepper, to taste

Directions:

In an 8 to 10-quart stockpot bring the water to a boil over high heat. Add the tortellini and cook according to the package directions. Drain the pasta and rinse with cold water to stop the cooking. Place in a bowl, toss with the olive oil, and set aside.

In a stockpot bring the stock to a boil over high heat. Add the chicken and simmer for 3 minutes. Remove from the heat and add the cooked tortellini, baby spinach, basil, cheese, and red pepper flakes. Stir well and season with salt and pepper. Garnish with extra grated Parmesan cheese.

Makes 4 to 6 servings. Keep a package or two of tortellini tucked into your freezer so you can make this meal in a hurry. If you don’t have fresh basil on hand, substitute parsley or cilantro.