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
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.