Saturday, June 23, 2012

tortellini soup with peas and spinach... 15 minutes

the goods:

7 cups chicken stock (use vegetable broth for vegetarian)
15 ounces fresh cheese tortellini
1 cup frozen peas
2 ounces baby spinach, coarsely chopped (2 cups)
grated Parmesan, for serving

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 cooked until warmed through, 1 to 2 minutes; season with salt and pepper. Serve with Parmesan.

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