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Tortellini Soup with Peas and Spinach


Store-bought fresh cheese pasta meets homemade chicken stock in this quick soup.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, May 2012


  • 7 cups 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


  1. 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.

Cook's Notes

To make chicken stock, bring chicken bones and 9 cups water to a boil over high. Reduce heat and simmer, partially covered, 1 1/2 hours. Strain through a fine-mesh sieve, discard solids.

Reviews Add a comment

  • Suzanne A
    7 JAN, 2014
    I totally cheated with this recipe and bought reduced salt chicken broth in a tetra box, and it was still delicious! No need to add salt to this recipe if using store bought broth. The squeeze of lemon at the end in the bowl is what makes it amazing. Love it!
  • ajon84
    5 FEB, 2013
    Just made this....was easy and delicious! The fresh lemon and parmesan at the end makes it special. Added some shredded chicken breast to the left-overs which reheated well and tasted great as well! A definite keeper.
  • Guidette
    28 JAN, 2013
    I just tried this soup tonight. I ate 1 1/2 bowls. I lost count on how many bowls my husband had. Needless to say, he finished it. This was absolutely delicious. We will be eating this on a regular basis. I would rate this soup a 5 out of 5 stars.