Aired February 25, 2014
6 cups chicken stock
1 9-ounce package tortellini (cheese, beef or spinach)
1 10-ounce box frozen spinach, thawed and wrung out
A few grates nutmeg
1/2 cup heavy cream
Grated Parmigiano-Reggiano, for garnish
In a large pot, bring stock to a boil. Drop in tortellini and add spinach, nutmeg and heavy cream. Cook 7-9 minutes, or according to tortellini package directions.
Garnish bowls with Parm.
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