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Tortellini Soup with Peas and Spinach

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

Tortellini Soup with Peas and Spinach

Make the stock, buy the tortellini... That's the strategy of Everyday Food editor Sarah Carey uses to make this super-speedy soup.

Everyday Food, May 2012
  • Prep Time 10 minutes
  • Total Time 15 minutes
  • Yield Serves 4
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Ingredients

  • 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

Directions

  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 Note

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.

Recipe Reviews

  • annegee
    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.