Tortellini and Spring Veggie Soup
I think of this tortellini and spring veggie soup as my go-to meal when I don't have more than 20 minutes to get a good dinner on the table.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.savvymom.ca.
Cooking tools:
- Grater
- Pepper mill
- Citrus press
- Stockpot
- Stove
- Chef's knife
- Cutting board
- Wooden spoon
- Ladle
- Serving bowl
- Measuring cup
Ingredients
- 8 cups chicken or vegetable stock
- 4 cups water
- 1 package (700g) fresh, cheese-filled tortellini
- 2-3 cups frozen peas
- 4-6 large handfuls baby spinach
- Juice of 1/2 lemon (about 2 Tbsp)
- Fresh ground pepper
- Optional: Grated Parmesan cheese, for serving
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