Tortellini Soup with Peas and Spinach

Prep Time:
10 mins
Total Time:
15 mins

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


  • 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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