- 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.