Pesto Tortellini & Spring Vegetable Soup | Easy Home Meals

Ingredients

• 1 (32-ounce) carton vegetable stock
• 1 (14-ounce) bag frozen cheese tortellini
• 1/4 cup prepared, refrigerated Italian basil pesto (such as Giovanni Rana)
• 1 (8-ounce) package frozen asparagus spears; cut to bite-size pieces
• 1 (10-ounce) bag frozen whole spinach leaves
• 1 Tbsp. lemon juice (about half a lemon)
• 1/4 tsp. red pepper flakes (or to taste)
• 1 (8-ounce) bag Parmesan cheese shreds (optional garnish)