Everyday Food Blog

Today's Recipe: Tortellini Soup with Peas and Spinach

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Make the stock, buy the pasta... That's the strategy Sarah Carey uses to make this super-speedy soup.

Get the full recipe.

Comments (1)

  • avatar

    hi Sarah

    I use my pasta pot to make stock. I put the bones and aromatic veggies into the insert basket, and then put this into the pot with water to cover. Once your stock is done, you can just lift the solids out. Then I put the pot in the fridge for the fat to solidify and it is super easy to remove it.

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