There is nothing like a homemade bowl of soup to chase away a winter chill. Tortellini in Brodo (the Italian word for broth) is a hearty soup made with tortellini (small pasta made with various fillings), chopped celery, carrots and garlic. The addition of red pepper flakes gives this soup a little kick, which might be too much for children younger than 10, but older children may enjoy the flavor it brings to the soup.

Recommended ages 12 and up or 6 and up with adult help.

TORTELLINI IN BRODO

• 2 tablespoons olive oil
  
• 1 1/2 cups chopped yellow onion
  
• 3/4 cup chopped celery
  
• 3/4 cup chopped carrots
  
• 2 teaspoons minced garlic
  
• 1 teaspoon Emeril's Italian Essence or other dry Italian seasoning
  
• 1/8 teaspoon crushed red pepper
  
• 8 cups reduced-sodium chicken broth
  
• 9 ounces fresh cheese-filled or 7 ounces dried cheese-filled tortellini
  
• 2 tablespoons minced parsley
  
• Salt to taste if necessary
  
• 1/2 cup finely grated Parmesan cheese

Heat a large saucepan over high heat. Add olive oil and, when hot, add onions, celery and carrots. Saute until soft, about 4 minutes.

Add garlic, Italian Essence and crushed red pepper and saute for 2 more minutes.

Add chicken broth and bring to a boil. Cover, reduce heat to medium-low and simmer for 20 minutes.

Add tortellini and cook for 5 minutes if using fresh, 15 minutes if using dried. The pasta should be al dente.

Stir in parsley, taste and adjust seasoning if necessary. Remove from heat and ladle into soup bowls.

Garnish each bowl with one tablespoon of the cheese. Serve immediately.

Makes 2 quarts, serving 6 to 8.

Note: "Al dente" is an Italian expression that means "to the tooth" and is used to describe pasta or other foods that are cooked only until they offer slight resistance when bitten into but are not overly soft or overcooked.

"Emeril's There's a Chef in My Family"