7 cups (1.6 liters) Chicken stock or vegetable broth
1 pound (500g) fresh or dry cheese tortellini
1 cup frozen peas
2 oz (6g) fresh spinach, coarsely chopped
Kosher salt and freshly ground black pepper
Grated Parmigiana Reggiano or Pecorino Romano Cheese and lemon wedges for serving.
Source: Everyday Food, May 2012
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