Categories: Main Dish, Rachael Ray, Soup

Ingredients

• 3 quarts chicken stock
• 2 (10 ounce) bags spinach
• 2 (9 ounce) bags cheese-filled tortellini, frozen (approx.size of bags)
• 1/4 cup fresh flat-leaf parsley, approx. a handful of
• 1 lemon, zest of
• 1 cup parmigiano-reggiano cheese, to taste (approx. couple of handfuls)
• 1 loaf crusty bread

Directions

1. Place stock in large pot and bring to boil.

2. Drop in the frozen tortellini.

3. Stir and then cook per package directions.

4. When tortellini are done, spoon into soup bowls (pasta will look like puffed up pillows).

5. Drop a few leaves of spinach on each bowl to wilt.

6. Top with some lemon zest, if desired, and a small handful of Parmigiano.

7. Serve with crusty bread and a fabulous glass of wine.

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