- 1 quart chicken stock
- 1 16-ounce bag tortellini, dried or fresh
- 1 bunch spinach
- Zest of 1 lemon
- Freshly grated Parmigiano-Reggiano
Place a medium pot over medium-high heat and bring the stock to a boil. Drop the tortellini into the pot and cook according to package directions. In the last 30 seconds of cooking, add the spinach and lemon zest into the pot. Season with salt and pepper, and garnish each serving with some freshly grated Parmigiano-Reggiano.