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Bring the 2 cups of chicken stock to a boil in a medium pot. Once boiling, add the 3/4 cup tortellini and cook according to package directions until they float or are tender.
Ladle the hot soup into bowls. Squeeze in 1 teaspoon of lemon juice and stir gently. Grate 1 teaspoon of Parmigiano-Reggiano and 1 teaspoon of lemon zest over the top of each bowl, then season with freshly ground salt and pepper to taste. Serve immediately.
Per serving
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Allergen information is derived automatically from the ingredient list and is a guide, not a guarantee. Always check the packaging of the products you cook with.
