Tortellini Soup with Peas and Spinach

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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