SPINACH & TORTELLINI SOUP

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SPINACH & TORTELLINI SOUP image

Yield 4 bowls

Number Of Ingredients 4

4 cups chicken stock
9 oz. cheese tortellini
6 oz. baby spinach
freshly shaved parmesan

Steps:

  • BRING 4 cups chicken stock and 1 cup water to a boil in a large saucepan. Reduce heat, add a 9-oz package of cheese tortellini, and simmer until pasta is tender, about 6 minutes. Stir in a 6-ounce package of baby spinach and cook until just wilted. Season with salt and pepper to taste. Ladle soup into 4 bowls, and shave or grate Parmesan over top.

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