Ingredients
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
Preparation
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.
