Tortellini Soup
Recipe from Rachael Ray
Serves 2-3 People
Ingredients:
1 quart chicken stock
16 ounce bag fresh or frozen tortellini
1 bunch spinach
Zest of 1 lemon
Freshly grated Parmesano-Reggiano
Directions:
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 in to the pot.
Season with salt & pepper, and garnish each serving with some freshly grated Parmesano-Reggiano.
