Tortellini Soup with Peas and Spinach

25 Ratings
  • 5 6
  • 4 6
  • 3 5
  • 2 6
  • 1 2

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

Everyday Food, May 2012

Gallery

Read the full recipe after the video.

Recipe Summary

total:
15 mins
prep:
10 mins
Servings:
4
Advertisement

Ingredients

Directions

  • 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.

    Advertisement

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.

Advertisement

Reviews (3)

25 Ratings
  • 5 6
  • 4 6
  • 3 5
  • 2 6
  • 1 2
Martha Stewart Member
01/07/2014
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!
Martha Stewart Member
02/05/2013
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.
Martha Stewart Member
01/28/2013
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.
Advertisement
© Copyright 2022 Martha Stewart. All rights reserved. Printed from https://www.marthastewart.com 05/25/2022