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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.

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