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Tortellini Soup with Peas and Spinach

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

Source: Everyday Food, May 2012
Total Time Prep Servings

Ingredients

Directions

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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25
  • Suzanne A
    7 JAN, 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!
    Reply
  • ajon84
    5 FEB, 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.
    Reply
  • Guidette
    28 JAN, 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.
    Reply

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