First Days of School and Tortellini Soup

by Meri on August 17, 2014


My kids started transitional kindergarten last week and let’s just say it was a bit of a “transition” indeed. We had a rough start complete with Poppie hiding under the table, Mr. crying “mommy” at orientation, and Birdie having a meltdown costing her a “time-out” in the classroom. I know in the big scheme of things this isn’t too big of a deal but right now…it’s not fun.

We have a few issues we’re dealing with rather than just the first day jitters like sensory processing disorders and communication delays. My heart is heavy because I know this is a big struggle for them. Crowds of people, new classroom, far bigger classes than they are used to and one teacher in the room with no help (hopefully parent volunteers come soon!). I know this isn’t anything new and my kids don’t have severe issues, they just look so small going into this big kid world.

On day two, Birdie wandered off the playground at recess (she can’t get off the grounds of the school, phew!) and another teacher had to bring her back. This type of thing makes me stress as a parent. She’s convinced her teacher doesn’t like her and she had to go through the feeling of being utterly lost in a new environment. I’m sure this will all be character building but up until this point you just don’t have to watch your kids go through these challenges. And so life begins for them…

I’ve been so busy trying to help my kids with their new transition like making up social stories and trying a million ways to explain to Birdie that her teacher does in deed like her, that making dinners went down the drain. It’s times like these where cooking healthy meals is last on the list but at the same time quality nourishment is what we all really need. 

We got take out twice so I needed to get back into the swing of things with one of my favorite go-to meals, Tortellini Soup. Lots of chopping but very easy recipe. Basically throw everything in the pot and cook for 20 min. It’s one of those recipes you don’t have to think about and you can make it many different ways. If you’re kids don’t like to eat soup (mine hate soup), you can just ladle out the tortellini and veggies, they soak up all the flavor of the soup!

 Hoping next week brings home smiles and lots of joy! It’s a big world out there!

Tortellini Soup


  1. 1 Tablespoon Extra Virgin Olive Oil
  2. 1 cup chopped onion
  3. 1 cup chopped carrots
  4. 2 cloves garlic, minced
  5. 4 cups chicken stock
  6. 2 1/2 cups water
  7. 1 cup tomato sauce
  8. 1 teaspoon dried basil
  9. 1 teaspoon dried parsley
  10. 1/2 teaspoon dried oregano
  11. 1 1/2 cups zucchini, diced
  12. One 8-ounce package cheese tortellini
  13. 1 cup spinach
  14. 2 tablespoons grated Parmesan cheese
  1. In a large pot, heat the olive oil over medium heat. Saute the onion, carrots and garlic until soft, about 5 minutes.
  2. Add the broth, water, tomato sauce, basil, parsley, oregano. Bring the mixture to a boil, and simmer for about 5 minutes.
  3. Add the zucchini and tortellini, and cook until the tortellini is cooked through, about 10 to 15 minutes.
  4. Add the spinach, and cook until it’s just wilted. Ladle the soup into bowls, and serve with 1 teaspoon of Parmesan per serving.
  1. You can change this recipe up by adding different veggies and herbs. I often skip the spinach and add a diced yellow squash with the zucchini. You can also replace the spinach with kale. I also use a bay leaf and a sprig of fresh rosemary to add more aromatics!
Adapted from From: The Glycemic Index Cookbook for Dummies, Wiley, 2011
3 Tomatoes


{ 2 comments… read them below or add one }

Marcia August 17, 2014 at 7:13 pm

That looks really easy and delicious. I will have to try that some night. When it’s not so hot out.


Meri August 17, 2014 at 7:41 pm

Definitely a good go to recipe for the Fall and Winter when it cools down!


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