Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Tortellini Soup with Peas and Spinach 3.3 (25) 3 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 10 mins Total Time: 15 mins Servings: 4 Store-bought fresh cheese pasta meets homemade chicken stock in this quick soup. 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 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. Rate it Print