Tortellini Soup with Peas and Spinach
2
servings
Main
Course
Print Recipe
Ingredients
Directions
Ingredients
4 c
low-sodium chicken broth
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8 oz
fresh cheese tortellini
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½ c
frozen peas
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1 c
coarsely chopped baby spinach (about 1 ounce)
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Coarse salt and freshly ground pepper
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Finely grated Parmiagiano-Reggiano, for serving
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Lemon wedges, for serving
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Martha Stewart’s Newlywed Kitchen is a cookbook that provides over 100 recipes to inspire new couples on their cooking journey. 

When you want to get a cozy, filling dinner on the table in minutes, convenience can be king. You can’t go wrong with this tortellini soup, which comes together quickly with a few store-bought ingredients. If that feels like too much of a cheat, by all means use homemade chicken stock if you have some on hand. Either way, this delicious soup will buy the two of you more time to relax over dinner and a glass of wine.

Directions

  1. In a pot, bring broth to a boil over high heat. Add tortellini and cook 2 minutes less than package instructions. Add peas and spinach, and cook until warmed through, 1 to 2 minutes; season with salt and pepper. Serve with Parmesan and lemon wedges.

Reprinted from Martha Stewart’s Newlywed Kitchen. Copyright © 2017 by Martha Stewart Living Omnimedia, Inc. Photographs copyright © 2017 by Stephen Kent Johnson. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC

Martha Stewart's Newlywed Kitchen

Editors of Martha Stewart Living

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