Ingredients
The following ingredients have 2 Servings
- 4 cups low-sodium canned chicken broth or homemade chicken stock
- 8 ounces fresh cheese tortellini
- 1/2 cup frozen peas
- 1 cup coarsely chopped baby spinach
- Coarse salt and freshly ground black pepper
- Finely grated Parmigiano-Reggiano (for serving)
- Lemon wedges (for serving)
Instruction
- In a medium pot over high heat, bring the broth to a boil. Add tortellini and cook for 2 minutes less than the package instructs.
- Stir the peas and spinach into the broth and cook until warmed through, about 2 minutes. Season with salt and pepper. Serve with Parmigiano-Reggiano and lemon wedges.
