TORTELLINI SOUP WITH PEAS AND SPINACH

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Tortellini Soup with Peas and Spinach image

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

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 15m

Number Of Ingredients 6

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

Steps:

  • 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.

Nutrition Facts : Calories 401 g, Fat 7 g, Fiber 5 g, Protein 22 g, SaturatedFat 3 g

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