• 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.