Tortellini Soup with Peas and Spinach

By mschweickert

Ingredients

• 7 cups reserved chicken stock
• 15 ounces fresh cheese tortellini
• 1 cup frozen peas
• 2 ounces baby spinach, coarsely chopped (2 cups)
• Coarse salt and ground pepper
• Grated Parmesan and lemon wedges, for serving

Preparation

Step 1

Directions

In a medium pot, bring stock to a boil over high. Add tortellini and cook 2 minutes less than package instructions. Add peas and spinach and cook until warmed through, 1 to 2 minutes; season with salt and pepper. Serve with Parmesan and lemon wedges.