Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Tortellini Soup with Peas and Spinach 3.3 (25) 3 Reviews By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on May 16, 2017 Rate PRINT Share Prep Time: 10 mins Total Time: 15 mins Servings: 4 Store-bought fresh cheese pasta meets homemade chicken stock in this quick soup. Johnny Miller Ingredients 7 cups chicken stock 15 ounces fresh cheese tortellini 1 cup frozen peas 2 ounces baby spinach, coarsely chopped (2 cups) Coarse salt and ground pepper Grated Parmesan and lemon wedges, for serving Directions 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 and cook until warmed through, 1 to 2 minutes; season with salt and pepper. Serve with Parmesan and lemon wedges. Cook's Notes To make chicken stock, bring chicken bones and 9 cups water to a boil over high. Reduce heat and simmer, partially covered, 1 1/2 hours. Strain through a fine-mesh sieve, discard solids. Originally appeared: Everyday Food, May 2012 Rate It PRINT