Categories: Main Dish, Rachael Ray, Soup
Ingredients
- 3 quarts chicken stock
- 2 (10 ounce) bags spinach
- 2 (9 ounce) bags cheese-filled tortellini, frozen (approx.size of bags)
- 1/4 cup fresh flat-leaf parsley, approx. a handful of
- 1 lemon, zest of
- 1 cup parmigiano-reggiano cheese, to taste (approx. couple of handfuls)
- 1 loaf crusty bread
Directions
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Place stock in large pot and bring to boil.
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Drop in the frozen tortellini.
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Stir and then cook per package directions.
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When tortellini are done, spoon into soup bowls (pasta will look like puffed up pillows).
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Drop a few leaves of spinach on each bowl to wilt.
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Top with some lemon zest, if desired, and a small handful of Parmigiano.
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Serve with crusty bread and a fabulous glass of wine.