Tortellini Soup

Serves 4

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.

  1. In a medium pot on high heat, bring water to a boil and add tortellini. Cook 2 minutes LESS than package instructions.
  2. Add peas and spinach and cook until peas are warmed through and pinach is wilted, about 1 minute.
  3. Season with salt and pepper and serve with cheese and lemon wedges.

Source: Everyday Food, May 2012

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