A fast, satisfying and easy to make soup. Don't skip the part at the end where you serve the soup with lemon wedges. The lemon really kicks up the flavor.
Ingredients
- 4 cups vegetable stock
- 2 cups water
- 15 ounces cheese tortellini, cooked
- 1 cup frozen peas
- 2 cups baby spinach
- Salt and ground pepper
- Grated Parmesan
- Lemon wedges
3-4 servings
Directions
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.
45 minutes
Recipe Added By
Adapted from
Martha Stewart Everyday Food
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