Easy tortellini soup from Leite's Culinaria by Martha Stewart Living

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Notes about this recipe

  • Laura on December 19, 2020

    Made this today and it was perfect for a cold day's lunch, very soul-nourishing. I had all of the ingredients listed except for the frozen peas, so I left those out. Used homemade turkey broth made from this year's Thanksgiving turkey, tri-color tortellini (mozzarella and herb), and finely-grated Pecorino Romano. Thanks to louie734 for the idea to put the fresh spinach in the bowl and pour soup over it -- this was a great idea and ensured that the spinach was still recognizable. Not only was this a delicious meal, the speed and ease of preparation can't be beat! Will definitely make this again.

  • louie734 on December 31, 2018

    I made this simple and satisfying soup twice. It's so quick, it's almost TOO quick! The tortellini I used only needed 3 minutes of cooking, then just throw in the spinach and peas and ladle it into bowls. Sounded good, but I took some time adding lemon and cheese and pepper and by the time I was ready for a bite the spinach was dark green and slippery. The second time I was smarter—I skipped adding the spinach to the pot and instead filled my empty bowl with it, ladling the hot soup on top. Perfect!

  • meggan on March 08, 2018

    oh my god - this is so easy and my 3 year old ate it. Enough said.

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