Hosted by: Reesa Morala, Licensed Marriage and Family Therapist.

In this episode, Andy Pollock, dad of one and Culinary Marketing Chef at Mezzetta, joins Reesa Morala, LMFT, to share his journey of parenting through the challenges of rejection. Andy opens up about his struggles with Rejection Sensitive Dysphoria, battling thoughts of not being good enough, and learning to navigate his child’s moments of rejection while maintaining connection and support.

As they explore parenting insights, resources, and personal growth, Andy also shares his comforting Tortellini Soup recipe—a warm, hearty dish perfect for bringing the family together. Discover how to balance parenting struggles with meaningful family moments and meals.

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Andy's Instagram: @_andrewpollock_

Tortellini Soup

Yield: 6 servings

Prep Time: 10 minutes

Total Time: 35 minutes

Ingredients:

1 (24 ounce) jar marinara

4 cups (1 32 ounce box) vegetable or chicken stock

Salt and pepper, to taste

1 (20 ounce) refrigerated package cheese (or any flavor) tortellini

1 (5 ounce) container baby spinach

Freshly grated parmesan cheese, to garnish

Fresh basil leaves, to garnish

Crushed red chili flakes, optional to garnish

INSTRUCTIONS:

1.      In a large pot over medium-high heat, add the Marinara and stock and season with salt and pepper to taste. Stir everything to combine and bring to aboil. Reduce the heat to low and cover to simmer for 7-8 minutes.

2.      Add the tortellini and simmer for another 5-6 minutes or until the tortellini are cooked through. Turn off the heat and add the whole container of spinach and stir until wilted.

3.      Transfer the soup among bowls and garnish with freshly grated parmesan, fresh basil leaves and crushed chili flakes.

4.      Enjoy!

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