Lemony Tortellini Soup with Spinach and Dill

Name: Lemony Tortellini Soup with Spinach and Dill
Ingredients: 1 bunch mature spinach (9–12 oz.); 1 small bunch dill; 1 Tbsp. plus 1½ tsp. vegetable bouillon paste (preferably Better Than Bouillon) or 4 cubes bouillon or 8 cups homemade vegetable stock or low-sodium vegetable broth; 10 oz. cheese, spinach, or mushroom tortellini; 1–2 lemons; 4 large eggs; 1 tsp. freshly ground black pepper, plus more; Kosher salt; Extra-virgin olive oil and Parmesan (for serving)

"Silky and comforting yet light and spring-y, this tortellini and spinach soup is the perfect winter-to-spring meal...."

INGREDIENTS

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1 bunch mature spinach (9–12 oz.)

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1 small bunch dill

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1 Tbsp. plus 1½ tsp. vegetable bouillon paste (preferably Better Than Bouillon) or 4 cubes bouillon or 8 cups homemade vegetable stock or low-sodium vegetable broth

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10 oz. cheese, spinach, or mushroom tortellini

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1–2 lemons

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4 large eggs

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1 tsp. freshly ground black pepper, plus more

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Kosher salt

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Extra-virgin olive oil and Parmesan (for serving)

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