Tortellini Soup with Peas and Spinach
Store-bought fresh pasta meets homemade stock in this quick soup.
- 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
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.