5 Ingredient Meal: Tortellini Soup

by Rachael Ray Show Staff 7:00 AM, January 29, 2010

Aired January 29, 2010

Serves Serves 2
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.