• 3 quarts chicken stock
  • 2 10-ounce bags spinach
  • 2 bags frozen cheese-filled tortellini
  • A handful of flat-leaf parsley leaves
  • Zest of 1 lemon
  • A couple of handfuls of Parmigiano Reggiano
  • A loaf of crusty bread


Serves: 6 servings


In a large pot, bring stock up to a boil. Drop in the frozen tortellini. Give it a stir and cook according to package directions.

When tortellini are done and look like puffed up pillows, ladle soup into soup bowls. Wilt a few leaves of spinach into each bowl.

Top with some lemon zest and a small handful of Parmigiano. Serve with some crusty bread alongside.