Tortellini in Brodo

Ingredients:

3 quarts chicken stock

2 10-ounce bags spinach

2 bags frozen cheese-filled tortellini

1 carrot, sliced thinly

A handful of flat-leaf parsley leaves

Zest of 1 lemon

A couple of handfuls of Parmesan Cheese

Salt and Pepper to taste

*optional* chopped carrots or zucchini

Directions:

In a large pot, bring stock and the carrots up to a boil, after10 minutes, drop in the frozen tortellini.

Stir and cook until done. Add in the spinach in the last 5 minutes before serving.

Ladle into soup bowls, top with some lemon zest, salt and pepper to taste and a handful of the Parmesan cheese.

Serves: 6