This quick soup sounded intriguing when I was meal planning for the week. After making it, the dish tasted exactly like it sounded: simply tortellini, peas, spinach, and chicken broth. The Parmesan and lemon wedges didn't really uplift the taste profile, and the soup came out flat. I was still going to post the recipe, in which I came upon in Everyday Food (from Martha Stewart), just in case there were any suggestions to spruce this up. Maybe perhaps this semi-bland soup was meant to be that way, the tame feel-good comfort soup, but it was nothing to compare to, let's say, chicken noodle soup.


  • 7 cups chicken stock
  • 15oz fresh cheese tortellini
  • 1 cup frozen peas
  • 2oz baby spinach, coarsely chopped (about 2 cups)
  • coarse salt and ground pepper
  • grated Parmesan and lemon wedges, for serving


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