- 1 quart chicken stock
- 1 bag tortellini (16 ounces), dried or fresh, regular or whole grain
- 1 bunch spinach
- Zest of 1 lemon
- Freshly grated Parmigiano-Reggiano cheese
Place a medium pot over medium-high heat and bring the stock to a boil. Drop the tortellini into the pot and cook, according to the package directions. In the last 30 seconds of cooking, add the spinach and lemon zest into the pot. Season with salt and pepper and garnish each serving with some freshly grated Parmigiano-Reggiano cheese.
This is one of many "Yum-o!" recipes – it's good and good for you. To find out more about Yum-o!, Rachael's nonprofit organization, go to www.yum-o.org.