Recipe courtesy of Bobby Flay
ingredients
8 cups home-made chicken stock
1/2 pound cheese tortellini
1 cup cooked chicken
1/2 pound flat leaf spinach, thinly sliced
salt and freshly ground pepper
3 tablespoons coarsely chopped flat leaf parsley
freshly grated Parmesan cheese
preparation
Place stock in a medium saucepan and bring to a boil. Add the tortellini and cook for 4-5 minutes. Add the chicken and spinach and cook for 1 minute. Season with salt and pepper to taste. Ladle into bowls and garnish with cheese and parsley.
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